Ingredients:
1 1/2 lbs boneless skinless chicken breasts, cut into pieces
2 cups water
2 tablespoons extra virgin olive oil
8 ounces spaghetti, uncooked
1 large onions, diced
1 (4 1/2 ounce) jars sliced mushrooms
1 (10 ounce) bags frozen broccoli
1 (10 ounce) cans Rotel Tomatoes
1/2 lb Velveeta cheese, cut into pieces
Directions:
In a large skillet sautee the onions and mushrooms in the olive oil until onions are soft. Add chicken, cook and stir until no longer pink.
Stir in water and bring to a boil. Add spaghetti and cook until tender.
Add remaining ingredients. Cook until Velveeta is completely melted.
Servings: 6
Time preparation: 15 min.
Time total: 45 min.