Chicken Spaghetti

Season frozen chicken breasts with black pepper, garlic salt, and Italian seasoning.

Place the seasoned chicken in a pressure cooker, add water and chicken broth, and cook on high pressure for 33 minutes.

Release pressure, remove the chicken, and shred or chop it into bite‑size pieces.

Add the whole grain noodles to the remaining broth in the cooker and cook until al dente.

Stir in the two cans of Rotel tomatoes and one can of cream of chicken soup, mixing well.

Add the four‑cheese blend (including mozzarella, provolone, Romano, parmesan, and asiago) and let it melt into a creamy sauce.

Return the chopped chicken to the pot, combine everything, and heat through.

Serve hot, optionally with garlic bread on the side.