Chicken Rotel Pasta

 

Ingredients:

3-4 chicken breasts

1 green pepper; chopped

1 white onion; chopped

3/4 stick of margarine

8 oz spaghetti noodles

1 can Rotel tomatoes; drained

1 tbsp Worcestershire

1 lb Velveeta

 

Directions:

1.  In a large pot, cook 3-4 chicken breasts in about 2.5 quarts of water.  Save 3 – 3 1/2 cups of the chicken broth for cooking the spaghetti.

2.  While the chicken is cooking, sauté the green pepper and onion in a skillet with 3/4 cup of margarine.

3.  Once the chicken has been cooked thoroughly, remove it and set it aside to cool. Using the reserved chicken broth (3-3/12 cups) add the spaghetti to the pot to cook.

4.  Once the spaghetti is al dente add the can of drained Rotel and Worcestershire (you will not drain the liquid from the spaghetti, there shouldn't be much at this point). Cook until thickened.

5.  Cut the Velveeta cheese into smaller squares and add; stir until melted.

6.  Add the peppers and onion. Continue to stir.

7.  Tear the cooked chicken apart and add to the spaghetti mixture.  Salt and pepper well.

8.  Pour into a 9×13 baking dish and bake at 325 degrees for 30-40 minutes.  Remove from oven and let pasta set about 10 minutes before serving.



This recipe has a little kick to it, but it isn't overwhelmingly spicy and it received 2 thumbs up from every person that tried it!