Rotel Chicken Spaghetti

4 boneless skinless chicken breasts (or can boil whole chicken and use own broth)
1 can low sodium broth
olive oil
1 can rotel tomatoes (diced)
1 lb velveeta (cubed)
1/2 small bell pepper (chopped)
1 med onion (chopped)

Cut chicken into bite sized pieces and cook in olive oil until done. 
Saute onion and peppers until slightly cooked.
Cook the spaghetti, drain it and add all other ingredients. 
Bake 350 for 30 minutes or until cheese melted. 
(This will freeze well)
Phillip and Michelle Moore