MY Mexican Chicken Spaghetti

MY Mexican Chicken Spaghetti 1 lb boneless, skinless chicken breasts 1 lb velveeta cheese, regular or mexican... 1 can rotel tomatoes, regular or hot 1 lb spaghetti pasta 1 stick butter 1 can cream of chicken soup, undiluted..... you can omit one or the other cans 1 can cream of mushroom soup, undiluted 1 medium onion, chopped 1 bell pepper, red or green, chopped salt and pepper to taste Boil chicken breasts in a large pot adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to water. Remove chicken when completely done, about 10 to 12 minutes. Boil spaghetti pasta in remaining broth according to package directions. Drain pasta after done and discard water. Set aside the pasta...Do not rinse. Melt the butter in that same (empty) pot and saute the onion and bell pepper. Add tomatoes, soup, cooked chicken (cut into bite-size pieces) and spaghetti to the sauteed onion mixture, one at a time, and gently mix together. Add cheese and stir together, mixing well. Add salt and pepper to taste. Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching. Garnish with freshly grated Paremesan cheese, serve with a salad and hot garlic bread