CHICKEN SPAGHETTI

1 pound boneless, skinless chicken breasts
water
1 pound angel hair pasta, uncooked
1 pound Mexican or regular Velveeta cheese
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (1 pound) can Ro*Tel tomatoes

Boil chicken breasts in large pan of water adding a pinch of salt. Remove chicken when done. Cut chicken into small, bite-size pieces; set aside.

Cook pasta in remaining broth (adding more water if necessary); drain and set aside.

Cut cheese into small chunks and melt in a large pan with the cream of chicken soup.

Add the chicken, pasta, and Ro*Tel to the cheese mixture and heat through, about 2 minutes. Serve.