Rotel Chicken Spaghetti - cooking recipe

Ingredients

2 1/2 lb. chicken (8 breasts), stewed, deboned and cut into bite-size pieces
1 c. chopped onion
1 c. chopped green pepper
1 stick margarine
1 lb. Velveeta, cubed
1 lb. thin spaghetti
2 cans Ro-Tel, slightly drained

Preparation

Cook chicken until cooked thoroughly.
Retain chicken broth. Boil spaghetti in chicken broth until tender.
Do not rinse. Saute onion and pepper in margarine.