Chicken Spaghetti from Just a Pinch

1 lb boneless, skinless chicken breasts (torn into bite sized pieces)

1 lb Velveeta cheese, regular or Mexican (cut into small cubes)

1 can Rotel tomatoes, regular or hot (10 oz)

1 lb spaghetti pasta

1 stick butter

1 can cream of chicken soup, undiluted (10.5 oz)

1 can cream of mushroom soup, undiluted (10.5 oz)

1 medium onion, chopped

1 bell pepper (red or green), chopped

salt and pepper, to taste

Sauté onion and bell pepper until tender in melted butter

Cook spaghetti in Fasta Pasta and set aside, keeping warm

Add Rotel, soups, and chicken pieces and stir to combine

Pour mixture over warm pasta and toss to combine

Add Velveeta cubes and toss gently until cheese has melted , on or off heat. DO NOT SCORCH

Adjust for salt and pepper

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