Spicy Chicken Spaghetti
1 lb boneless, skinless chicken breasts
1 lb Velveeta cheese, regular or Mexican
1 can Rotel tomatoes, regular or hot
1 lb spaghetti pasta
1 stick butter
1 can cream of chicken soup, undiluted
1 can cream of mushroom soup, undiluted
1 medium onion, chopped
1 bell pepper, red or green, chopped
salt and pepper to taste
Boil chicken breasts in a large pot adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to water.
Remove chicken when completely done, about 10 to 12 minutes.
Add cheese and stir together, mixing well. Add salt and pepper to taste.