1 lb bonesless skinless chicken breasts
1 lb package spaghetti noodles
1 (8 ounce) package cream cheese
1 small onion – chopped
1 small bell pepper – chopped
1 large beefsteak tomato – chopped
2 cups cheddar cheese – divided
preheat the oven to 375 degrees. lightly spray a 9 x 13 casserole dish with cooking spray and set aside.
in a large stock pot, add the chicken breasts. cover them by several inches with water and season the water with salt/pepper to taste.
Bring to a boil and continue to cook until chicken is cooked through
Remove chicken and cut into bite sized pieces (when cooled of course)
bring the stock back to a boil and add the pasta. cook according to the package instructions to al dente. DO NOT OVERCOOK. Drain into a bowl and save the stock meanwhile, add the cream cheese to a small sauce pan. add in 2 ladle fulls of the reserved chicken broth to the pan and cook over medium heat. whisk until the mixture is smooth. set aside
in a large bowl, add the reserved hot noodles, reserved shredded chicken, onion, bell pepper and tomato pour in the cream cheese mixture.
add 1 cup of the cheddar cheese and 3/4 cup of the reserved chicken stock. toss until combined. you can add more stock if you don’t think it is moist enough. pour the mixture into the reserved 9 x 13 baking dish. top with remaining cheese can cooked covered for 30 minutes or until cheese is melted.