Mexican Chicken Spaghetti

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 lb Velveeta cheese, regular or Mexican
• 1 can (10 oz) Rotel tomatoes, regular or hot
• 1 lb spaghetti pasta
• 1 stick butter
• 1 can (10.5 oz) cream of chicken soup, undiluted
• 1 can (10.5 oz) cream of mushroom soup, undiluted
• 1 medium onion, chopped
• 1 bell pepper, red or green, chopped
• Salt and pepper to taste

Directions:

1. Boil Chicken:
   Boil chicken breasts in a large pot, adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to the water. Remove the chicken when completely done, about 10 to 12 minutes.
2. Cook Spaghetti:
   Boil spaghetti pasta in the remaining broth according to package directions. Drain the pasta after it’s done and discard the water. Set aside the pasta—do not rinse.
3. Saute Vegetables:
   Melt the butter in the same (now empty) pot and sauté the chopped onion and bell pepper.
4. Combine Ingredients:
   Add Rotel tomatoes, cream of chicken soup, cooked chicken (cut into bite-size pieces), and spaghetti to the sautéed onion mixture, one at a time. Gently mix together.
5. Add Cheese:
   Add Velveeta cheese and stir together, mixing well. Season with salt and pepper to taste.
6. Melt and Heat:
   Heat until the cheese is melted thoroughly, stirring occasionally to prevent scorching.
7. Serving Suggestions:
   Garnish with freshly grated Parmesan cheese and serve with a salad and hot garlic bread.

Enjoy!

Tips:

• For an extra kick, use the hot variety of Rotel tomatoes.
• Customize the dish by adding black beans, corn, or jalapeños for additional flavor and texture.
• Top with chopped fresh cilantro or green onions for a burst of freshness.

Conclusion:
Savor the rich and flavorful goodness of Mexican Chicken Spaghetti—a delightful fusion of tender chicken, melted cheese, and zesty tomatoes. This easy-to-make dish is a crowd-pleaser that brings a taste of comfort and warmth to your table. Pair it with your favorite sides for a complete and satisfying meal.