Mexican Chicken Spaghetti combines the heartiness of traditional Italian pasta with the zesty flavors of Mexican cuisine. It’s a unique fusion that creates a comfort dish perfect for any family dinner or gathering. The creamy, cheesy sauce envelopes the tender chicken and spaghetti, while the Rotel tomatoes add a delightful kick that elevates this dish from ordinary to extraordinary.
Ingredients:
- 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
- 1 can cream of mushroom soup, undiluted
- 1 medium onion, chopped
- 1 bell pepper, red or green, chopped
- Salt and pepper to taste
Directions:
- Boil chicken breasts in a large pot with 1/2 teaspoon salt and 1/2 teaspoon black pepper in water.
- Once done (about 10 to 12 minutes), remove chicken.
- In the same broth, boil spaghetti pasta as per package instructions. Drain and set aside.
- Melt butter in the pot and sauté onion and bell pepper.
- Add Rotel tomatoes, both soups, cooked chicken (cut into bite-size pieces), and spaghetti. Mix gently.
- Add cheese, mix well, and season with salt and pepper.
- Cook until cheese melts completely, stirring occasionally.
- Serve with grated Parmesan cheese, salad, and hot garlic bread.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes Kcal: 350 kcal | Servings: 6 servings