Ingredients

The following ingredients have 8 Servings
  • 1 ½ pounds boneless skinless chicken breast (cut in 1-inch chunks)
  • 1 tablespoon butter
  • 1 red bell pepper
  • 1 medium yellow onion
  • 3 cloves garlic
  • 1 pound dried spaghetti
  • 3-14.5 ounce cans chicken broth1
  • 16 ounces Velveeta cheese (cubed)
  • 10 ounce can RoTel2 (drained)
  • 1 cup frozen peas (thawed)
  • Parsley

Instruction

  • Saute chicken in a large skillet over medium heat, stirring regularly, until cooked through.
  • Remove to a plate.
  • Add butter to the now empty skillet and melt.
  • Once the butter melts, stir in the red pepper and onion.
  • Cook over medium-low heat, stirring regularly, until onion is translucent, about 3-5 minutes.
  • Stir in garlic and cook for 30 seconds.
  • Meanwhile, bring chicken broth to boil in a large pot.
  • Once at a boil, add spaghetti and cook until spaghetti is al dente.
  • Do not drain spaghetti.
  • Stir cubed cheese into spaghetti until cheese has melted.
  • Once cheese has melted, stir in cooked vegetables, RoTel, and peas.
  • Serve topped with fresh parsley, if desired.