Chicken Spaghetti - cooking recipe

Ingredients

3 stalks celery, chopped
1/2 medium yellow onion, chopped
1 (14 1/2 ounce) can diced tomatoes (Ro-tel tomatoes, preferably)
1 (10 3/4 ounce) can cream of mushroom soup (or cream of chicken if you don't like mushrooms)
3 medium boneless skinless chicken breasts
1/2 lb Velveeta cheese, cubed
3 tablespoons extra virgin olive oil
1/2 lb spaghettini

Preparation

First, place the chicken breasts in a pot with enough water to cover them.
Boil the chicken until completely cooked.
Remove from heat, pour chicken stock into a bowl and set aside for later.
Set chicken breasts aside to cool and chop the vegetables.
By the time you're finished chopping, the chicken should be cool enough to pull apart.
Separate it all into small pieces and set aside for later.
Warm the olive oil in a large saucepan over medium heat.
Add the celery and onion and saute until onions are clear.
Then, add the soup and diced tomatoes, and mix together.
Start with 1 cup of the chicken stock, and slowly add it to the mixture until the sauce is liquified.
Let that simmer for around 15 minutes.
Then add the 1/2 pound of cubed Velveeta.
Let that dissolve into the mixture, and then add your chicken pieces.
You might have some left over, depending on how meaty you prefer your sauce.
Cover the saucepan and let the mixture simmer over low heat for 45 minutes to an hour, stirring occasionally.
Put your water on to boil for the spaghetti, and add the 1/2 lb spaghetti when the water comes to a rolling boil.
Some people like their pasta al dente, but I wouldn't recommend it for this dish, because you combine the sauce with the pasta once the spaghettini is drained.
Drain your spaghetti, and add the sauce to the pasta.
Mix thoroughly and serve immediately.
The sauce is very versatile and can be used on any sort of pasta.
A friend of mine loved it with penne rigate, and another one even preferred it over orzo pasta or as a sort of risotto.