January 8, 2013
Anonymous
The Chronicle
The Zope Gazette
Tue Jan 08, 2013, 09:36 AM CST
Pella —
|
1 lb |
boneless, skinless chicken breasts |
|
1 lb |
velveeta cheese, regular or mexican |
|
1 can(s) |
rotel tomatoes, regular or hot |
|
1 lb |
spaghetti pasta |
|
1 stk |
butter
get recipes @ goboldwithbutter.com
|
|
1 can(s) |
cream of chicken soup, undiluted |
|
1 can(s) |
cream of mushroom soup, undiluted |
|
1 |
medium onion, chopped |
|
1 |
bell pepper, red or green, chopped |
|
|
salt and pepper to taste |
1
Boil chicken breasts in a large pot adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to water.
2
Remove chicken when completely done, about 10 to 12 minutes.
3
Boil spaghetti pasta in remaining broth according to package directions. Drain pasta after done and discard water. Set aside the pasta...Do not rinse.
4
Melt the butter in that same (empty) pot and saute the onion and bell pepper.
5
Add tomatoes, soup, cooked chicken and spaghetti to the sauteed onion mixture, one at a time, and gently mix together.
6
Add cheese and stir together, mixing well. Add salt and pepper to taste.
7
Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching.
8
SERVING SUGGESTIONS: Garnish with freshly grated Paremesan cheese and serve with a salad and hot garlic bread.