Chicken Spaghetti

Chicken Spaghetti 4 boneless chicken breast 8 oz. thin spaghetti 1 10.5 oz. can cream of chicken soup 1 10.5 oz. can cream of mushroom soup 1 can Ro-tel (mild) tomatoes 1 small onion, diced 2 garlic gloves, crushed 1/2 (small) block of Velvetta cheese butter for sautéing Boil chicken breast in water until cooked through, remove chicken to cool and cook the pasta in the water the chicken cooked in, add a pinch of salt. Once pasta is tender, drain and set aside (do not rinse). In the same pot, add butter and sauté onions and garlic. Add in chicken, soups and cheese. Once cheese begins to melt, toss in pasta, combine well. Top with parmesan cheese.