Chicken Spaghetti

Описание: Ingredients:
1 lb. Velveeta, cubed
1 medium onion, chopped
1 green bell pepper, chopped
1/2 can (or a whole can!) of peas
1 can Rotell (or I use roasted diced tomoatoes)
2-4 c. cooked chicken, chopped
3-4 oz. of diced pimento
1/2 lb - 1 lb of spaghetti or vermicelli (depending on your preference and how many people you're feeding)
1 small can of sliced black olives, drained (optional)
about 1/2 c. water (depending on the consistency you want)
Poach or roast the chicken and chop it once it has cooled. Cook the pasta according to the package directions; drain and rinse it. Preheat the oven to 350. Saute the onion and green pepper in some butter or olive oil for a few minutes until the vegetables soften and the onion starts to become translucent. Remove them from the pan. Melt the Velveeta in the pot (you may want to add a little water to loosen it up/get it going.) When the Velveeta has melted, stir in the onion, green pepper, tomatoes or Rotell, pimento and olives (if using.) Stir in the chicken, then stir in the peas (do the peas last so they don't get all smooshed.) Stir in the pasta. Add a little more water if you think it's too thick. Spray a 13x9 pan with nonstick spray. Pour the spaghetti mixture into the pan and even it out in the pan. Bake it in the oven, uncovered, for about 35 minutes or until it's heated through and the top and sides are just barely starting to get toasty brown.