Here’s a recipe that’s sure to please. My family loves it. Of course, I do, too. Hey, even writers have to eat!
Ingredients you’ll need:
3 boneless chicken breasts
Small package of Velveeta cheese—the non-refrigerated kind, in the box
Package of shredded mild cheddar cheese
1/2 green bell pepper
1 package thin spaghetti
2 cans diced tomatoes
1 1/2 small cans mild Rotel tomatoes
Boil your chicken breast in a deep, size-able cooking pot until done. Take the chicken breasts out of the water and set aside, cover. Save the water you boiled the chicken in and add a little to it. Put your spaghetti in that same water. Boil your spaghetti until tender. While the spaghetti is boiling, it’s time to saute your finely chopped pepper and onion. Put butter in a skillet, Add your pepper and onion. Cover with a lid and cook on low heat, stirring frequently. Your main goal here is to get them tender.
After your chicken has cooled off, you can either chop it into small bits or simply divide it into small bite-size pieces.
Drain your spaghetti completely once it’s tender. Put it back into the cooking pot. Add tomatoes, pepper and onion Stir well. Next, sprinkle salt, garlic salt, and chili powder lightly to taste. Stir again. Next, add chicken. Slice and add your Velveeta cheese into small chunks. Stir well. Keep stirring while the cheese is melting. Once the cheese has mostly melted, turn the temperature down to simmer, add lid, and stir occasionally.
Simmer until all the ingredients are mixed well and there is a smooth consistency.
Serve with shredded cheese on top and sides of salad, grapes, and garlic toast/bread.
*This will feed about 6-8 people, depending on the serving size. Also, if you want it to be spicier, you can use hot Rotel tomatoes instead of mild.