Stove Top Chicken Spaghetti

Stove Top Chicken Spaghetti the perfect quick, easy, and delish dinner for a weeknight when everyone is on the go.

Ingredients

• 1 lb Chicken Breast
• 2 tablespoons olive oil
• 3 cups Dry Spaghetti, Broken Into thirds
• 1 can Cream Of Mushroom Soup
• 1 can Cream of Chicken Soup
• 2 cups Shredded Sharp Cheddar Cheese
• 1 Large Green Bell Pepper, diced
• 1 Medium Onion, diced
• 1 can diced tomatoes or 3 diced fresh tomatoes
• 1 teaspoon Italian seasoning
• Salt And Pepper, to taste

Instructions

1. Cut chicken breast into bite size chunks, season with a little salt and pepper and cook in olive oil in a large non stick skillet until browned. Set aside in a bowl.
2. While the chicken is cooking go ahead and start the water for the spaghetti using package directions.
3. As the water is heating up, simmer the tomatoes, with juices, on medium heat, for a few minutes.
4. Add Italian seasoning, diced green bell pepper and onion. Toss those in with the tomatoes. Just as the tomatoes start to get tender add both cans of soup with a little water or milk, roughly one can full. (I divide this liquid in half between both cans to get that last bit of soup out of the cans).
5. Stir in the chicken and half the cheddar cheese. Let simmer while the spaghetti gets tender enough to bite with no crunch.
6. Add the other half of cheese on top and cover the skillet while you drain the spaghetti.
7. Serve the spaghetti on plates and cover with your cheesy chicken, veggie and soup mixture.

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