Chicken Spaghetti

Ingredients

• 1.5 pounds chicken breast (or 1 small whole chicken, if you like dark meat too)
• 1 pound spaghetti
• 1 medium onion, diced
• 1 green bell pepper, diced
• 1 pint mushrooms
• 1 can Ro-tel tomatoes (DO NOT DRAIN)
  
• 1 large can very small peas, drained (I like LeSeur)
• 1 pound Velveeta, cubed

Steps

• Preheat oven to 350 degrees.
  
• Boil chicken for approximately 20 minutes. Remove, and shred with forks.
• For spaghetti: You have 2 options. Number 1, cook the pasta in chicken broth. Number 2, cool the broth made by cooking your chicken in step one, STRAIN IT, and cook the pasta in it. Cook until almost done. It will finish up in the oven.
• While chicken and spaghetti are cooking, saute onions, peppers, and mushrooms in olive oil.
• When the above are finished cooking, combine in a LARGE pan (9X13 doesn't quite cut it, unless it's super deep) that has been sprayed with cooking spray. Add Ro-tel, peas, and velveeta. Stir really well. Make sure no cheese is just sitting on top, or it screws up the sauce.
• Cover pan in foil, and bake for 30 minutes. Let rest 3-5 minutes before serving.

Notes: Awesome.