Chicken Stew and Mexican Cheese Alfredo recipe
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Ingredients
- 2 cups water salt to taste 2 ounces spaghetti 4 teaspoons butter 2 teaspoons all-purpose flour ½ cup prepared chicken stew 2 teaspoons minced garlic 2 teaspoons minced onion 2 teaspoons dried oregano 1 tablespoon shredded Mexican blend cheese, divided
Nutrition Info
- 597.7 caloriescarbohydrate: 58.3 gcholesterol: 102.2 mgfat: 29.8 gfiber: 4.4 gprotein: 24.6 gsaturatedFat: 16.2 gservingSize: -sodium: 314.8 mgsugar: 2 gtransFat: : -unsaturatedFat: : -
Directions Chicken Stew and Mexican Cheese Alfredo
Directions
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Bring water and salt to a boil in a saucepan. Cook spaghetti at a boil until cooked through but firm to the bite, about 12 minutes, drain.
Melt butter in a skillet over medium heat. Stir flour into the melted butter, add chicken stew, garlic, onion, and oregano. Cook and stir the chicken stew mixture until thickened, 5 to 7 minutes.
Melt 2 1/2 teaspoons cheese into the chicken mixture. Add spaghetti and toss to combine. Top with remaining cheese to serve.