Ingredients
6chicken breast,halves, skinless boneless
7ozvermicelli pasta
1onion,chopped
1green bell pepper,chopped
10oztomatoes with green chile peppers,(1 can), diced
15ozbaby peas,(1 can), drained
8ozprocessed cheese,(1 package), shredded
Preparation
Bring a large pot of salted water to a boil. Add the chicken breasts and boil until cooked through and juices run clear.
Remove the chicken from the pot, chop into bite-size pieces, and set aside.
Strain the remaining cooking broth, return to pot and bring to a boil. Break the pasta in half and add to boiling broth. Cook for 8 to 10 minutes or until al dente. Drain and return the pasta to the pot.
Sauté the onion and bell pepper in butter or margarine in a small saucepan. Add the tomatoes with green chile peppers, sautéed onion/bell pepper mixture, peas, and reserved chicken to pasta. Top with cheese and mix together well.
Preheat the oven to 350 degrees F. Pour the chicken mixture into a 9×13-inch baking dish.
Bake in the oven for 25 to 35 minutes.
Serve warm and enjoy.
