Chicken Spaghetti

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 pound angel hair pasta
• 1 can cream of chicken soup
• 1 pound Mexican or regular Velveeta cheese
• 1 can Ro*Tel tomatoes

Instructions

1. Boil chicken breasts in large pan adding a pinch of salt to water. Remove chicken when done.
2. Cook pasta in remaining broth, draining after done.
3. Cut chicken into small, bite-size pieces. Cut cheese into small chunks and melt in a saucepan with the cream of chicken soup.
4. Combine in a large pan the cheesy soup mix, chicken, pasta and Ro*Tel tomatoes. Heat through for about 2 minutes and serve.