Spicy Ro-Tel tomatoes jazz up creamy Velveeta cheese and tender angel-hair pasta.
| Yield | |
|---|---|
| Source | Guy & Pat Palmer, Geneva, AL |
| Prep time | 1 hour |
| 6 | chicken breasts (boiled and deboned) | |
| 1 | Package | angel-hair pasta (12 ounces) |
| 1 | onion (chopped) | |
| 1⁄2 | Cup | butter |
| 1 | Can | Ro-Tel Tomatoes and green chilies |
| 1 | Pound | Velveeta Cheese |
| 1 | bell pepper (chopped) |
Boil chicken until tender; cut into small pieces. Boil pasta in same water in which chicken was cooked. Drain and return to the pot. Sauté onion and bell pepper in 1 stick of butter. Add to pasta and stir in chicken, Velveeta, and Ro-Tel. Bake in a casserole dish for 30 minutes at 350º.
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