Chicken Spaghetti (from Pamela)
1 lb. boneless, skinless chicken breasts 1 lb. Angel hair Pasta 1 can Cambell's Cream of Chicken Soup 1 lb. Mexican or regular Velveeta Cheese 1 can rotel tomatoes
Boil chicken breasts in large pan adding a pinch of salt to water. Remove chiken when completely done. Boil noodles in remaining broth, drain after done. Cut chicken into small, bite-sized pieces. Cut cheese into small chunks and melt in sauce pan. Combine in large pan: chicken, noodles, cheese, soups, and rotel. Mix well and serve.
Chicken spaghetti recipe serves 4.