In a dutch oven, place boneless, skinless chicken breast halves and cover

with water. Add 1 tablespoon chicken bouillion granules. Bring to a

boil, reduce heat and simmer until fork tender. Cool. Remove chicken from

broth and chop. Add more water and chicken bouillion if necessary to pan

and cook pasta. Pour off chicken broth and leave in dutch oven. In

another boiler, saute chopped onion in olive oil. Add Rotel and Velvetta

and stir over low heat until melted. Turn heat off. Stir in chicken.

Pour over pasta in dutch oven and mix together. Stir in peas. Pour into

13x9 pan sprayed with Pam and bake at 350 degrees until lightly browned

and bubbly.