Cheesy Mexican Chicken Spaghetti - cooking recipe

Ingredients

1 whole chicken or 6 boneless, skinless breasts
1 large onion, chopped
1 large bell pepper, chopped
1 stick butter
2 cans diced Ro-Tel tomatoes
1 lb. Velveeta cheese
1 (12 oz.) pkg. spaghetti

Preparation

Boil chicken in water until done; debone chicken and save water.
Saute onion and bell pepper in butter.
Add Ro-Tel tomatoes and simmer.
Boil spaghetti in chicken broth until done. Pour almost all water off.
Add chicken.
Add cheese to sauteed mixture.
Stir until melted.
Bake at 350\u00b0 for 30 minutes.