Emily's Chicken Spaghetti

Emily's Chicken Spaghetti

Ingredients:

•    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 (tomatoes with green chiles)

Method:

Boil chicken breasts in large pan adding a pinch of salt to water. Remove chicken 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.
Serves 4.