Karla Holley's Mexican Chicken Spaghetti

4 boneless, skinless chicken breast
1 stick butter or margarine
1 can RoTel tomatoes
1 small bell pepper, chopped
1 small onion, chopped
10-12 oz. spaghetti
1 lb Velveeta cheese

Boil chicken, remove from broth & cut into bite size pieces.
Melt butter in skillet & saute onion, bell pepper & RoTel. Saute for 20 minutes on low heat.

Cook spaghetti noodles according to package directions in broth from chicken (you will need to add more water). Drain.

Combine chicken, tomato mixture, noodles and Velveeta cheese. Mix well.
Poor into 11x13 casserole dish. Bake at 350 for 20 minutes.