Chicken Spaghetti - cooking recipe

Ingredients

1 whole chicken, cut up and skinned
16 oz. spaghetti
1 can Ro-Tel tomatoes
1 diced onion
1 diced bell pepper
1 1/2 lb. Velveeta cheese, chunked

Preparation

Boil chicken for about 1 hour, skimming the top as needed. Remove and set aside to cool.
Break spaghetti; drop into chicken stock.
Cook until tender.
Meanwhile, in a skillet, saute the onion and bell pepper in the Ro-Tel tomatoes.
When sauteed, add cheese and melt.
Debone chicken and cut into small pieces.
Save the stock!
Drain spaghetti.
Return spaghetti and chicken to pot; add cheese mixture.
Stir.
Add stock as needed for moisture.