* Ingredients:
°1 pound boneless, skinless chicken breast
°1 pound Velveta cheese, regular or Mexican
°1 can(s) rutile tomatoes, regular or hot (10 ounces)
°1 pound spaghetti pasta
°1 stick (8 tablespoons) butter
°1 can(s) cream of undiluted chicken soup (10.5 ounces)
°1 can(s) Cream of Mushroom Soup, undiluted (10.5 ounces)
°1 medium onion chopped
°1 bell pepper (red or green), chopped
°Salt and pepper to taste
* Directions :
Test Kitchen Tips: If you are afraid of burning the dish while the cheese is melting, as soon as you add the velveta, turn off the stove, cover the pot, and leave for about 2 minutes; Then mix;Slowly melt cheese.
Boil chicken breasts in a large saucepan, adding 1/2 teaspoon salt and 1/2 teaspoon black pepper to the water. Remove chicken after fully cooked through, about 10 to 12 minutes, reserving water/broth.
Boil the spaghetti noodles in the remaining broth according to package directions.
Drain the pasta after it is cooked and get rid of the water. Leave the pasta aside. Don't rinse it off.
Melt the butter in the same pot (the empty one) and saute the onions and peppers until soft.
Add tomatoes, soup, and cooked chicken (cut into bite-size pieces) to the fried onion mixture, one at a time, mixing as desired.
Gently stir in the spaghetti.
Add the cheese and stir together, mixing well. Add salt and pepper to taste. Heat until cheese is well melted, stirring occasionally to prevent burning.
Enjoy !
