Chicken Spaghetti

1 pound boneless, skinless chicken breasts
1 pound angel hair pasta
1 can cream of chicken soup
1 pound Mexican or regular Velveeta cheese
1 can Ro-tel tomatoes

Boil chicken breasts in large pan adding a pinch of salt to water. Remove chicken when done.

Cook pasta in remaining broth, draining after done.

Cut chicken into small, bite-size pieces. Cut cheese into small chunks and melt in a saucepan with the cream of chicken soup.

Combine in a large pan the cheesy soup mix, chicken, pasta and Ro-tel tomatoes. Heat through for about 2 minutes and serve.

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