Ingredients
Method
- In a large pot, boil chicken breasts with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper in water. Remove chicken when it's completely cooked, about 10 to 12 minutes. Set aside.
- In the remaining broth, boil spaghetti pasta according to package directions. Drain pasta after it's done and set it aside. Do not rinse.
- In the same pot, melt butter and saute onion and bell pepper until they're soft.
- Add tomatoes, soup, and cooked chicken (cut into bite-size pieces) to the sauteed onion mixture, one at a time, mixing as you go.
- Gently stir in spaghetti.
- Add cheese and stir together, mixing well. Add salt and pepper to taste. Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching.
- SERVING SUGGESTIONS: Garnish with freshly grated Parmesan cheese and serve with a salad and hot garlic bread.
Notes
Leftover chicken from a previous meal can be used in this recipe, saving time and money.
Adjust the spice level by using hot or mild Rotel tomatoes.
Any type of pasta can be used, but spaghetti works best in this dish.
The residual heat will melt the cheese, so it's important to remove the pot from the burner once the cheese is added to avoid scorching.
Adjust the spice level by using hot or mild Rotel tomatoes.
Any type of pasta can be used, but spaghetti works best in this dish.
The residual heat will melt the cheese, so it's important to remove the pot from the burner once the cheese is added to avoid scorching.