Friday, September 12, 2014

Something Hot and Spicy

Bet THIS PIC woke you up! Now on to the recipe...which is slightly less hot and spicy than the yummy William Levy.

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                            
medium onion, chopped                            
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.            
Boil spaghetti pasta in remaining broth according to package directions. Drain pasta after done and discard water. Set aside the pasta...Do not rinse.
Melt the butter in that same (empty) pot and sauté the onion and bell pepper.
Add tomatoes, soup, cooked chicken (cut into bite-size pieces) and spaghetti to the sautéed onion mixture, one at a time, and gently mix together.            
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.

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