Southwest Pasta

I got this recipe from my brotha from a different Motha, Thomas. He got it from a lady while living in Mississippi, so it REALLY comes from the south :D And it's sooooo good and easy. There's something magical about the marriage of cheese and tomatoes. Enjoy! And this sauce goes a looooong way. :)

Southwest Pasta

2 cans cream of chicken soup (16 oz) (or 1 family size)
1 can Rotel tomatoes (or any brand of diced tomatoes with green chilies)
8 oz cream cheese
1 c chicken broth (optional--I've never used it)

1. Combine all ingredients in a medium sauce pan. Stir frequently on low heat. When cream cheese is mostly melted it is finished.
2. Serve with any noodles of your choice--I prefer fettuccine or egg noodles.

Best when served with baked boneless, skinless chicken breasts. Put the chicken in the oven to bake. When there's 10 minutes until the chicken is done, sprinkle each breast with garlic salt and salsa.
DE-LISH. :D Enjoy!