Easy Mexican Chicken Spaghetti recipe
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Ingredients
- 1 pound spaghetti 2 tablespoons olive oil 2 cloves garlic, minced 1 small yellow onion, diced 3 skinless, boneless chicken breast halves, cut into bite-size pieces, or more to taste 1 (10.75 ounce) can cream of mushroom soup 1 (10 ounce) can diced tomatoes with green chile peppers ½ cup shredded Colby-Monterey Jack cheese
Nutrition Info
- 724.7 caloriescarbohydrate: 95.1 gcholesterol: 64.8 mgfat: 20.5 gfiber: 4.7 gprotein: 38.3 gsaturatedFat: 6.7 gservingSize: -sodium: 953.2 mgsugar: 4.9 gtransFat: : -unsaturatedFat: : -
Directions Easy Mexican Chicken Spaghetti
Directions
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Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
Preheat oven to 350 degrees F (175 degrees C).
Heat olive oil in an oven-proof skillet over medium heat, cook and stir garlic until fragrant, about 1 minute. Add onion, cook and stir until onion begins to soften, about 2 minutes. Add chicken, cook and stir until chicken is no longer pink in the center, about 5 minutes.
Mix cream of mushroom soup and diced tomatoes with green chile peppers into chicken mixture. Mix spaghetti into chicken mixture and top with Colby-Monterey Jack cheese.
Place the skillet in the preheated oven and bake until cheese is melted and slightly brown, 15 to 20 minutes.