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.