Spicy Tomato Chicken

Ingredients

• Servings: 8
• 6 skinless, boneless chicken breast halves
• 7 ounces vermicelli pasta
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 (15 ounce) can baby peas, drained
• 1 (8 ounce) package processed cheese, shredded

Recipe

• bring a large pot of salted water to a boil. add chicken breasts and boil until cooked through and juices run clear. remove chicken from pot, chop into bite size pieces and set aside.
• strain remaining cooking broth, return to pot and bring to a boil. break pasta in half (will make it easier to mix) and add to boiling broth. cook for 8 to 10 minutes or until al dente. drain and return pasta to pot.
• meanwhile, saute onion and bell pepper in butter or margarine in a small saucepan. add tomatoes with green chile peppers, sauteed onion/bell pepper mixture, peas and reserved chicken to pasta. top with cheese and mix together well.
• preheat oven to 350 degrees f (175 degrees c).
• pour chicken mixture into a 9x13 inch baking dish and bake in the preheated oven for 25 to 35 minutes.