Creamy Chicken Spaghetti recipe
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Ingredients
- 1 pound skinless, boneless chicken breasts ½ teaspoon salt ½ teaspoon ground black pepper 1 (16 ounce) package spaghetti ½ cup salted butter 1 medium onion, chopped 1 medium bell pepper, chopped 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®) 1 (10.5 ounce) can condensed cream of chicken soup 1 (10.5 ounce) can condensed cream of mushroom soup 1 (1 pound) package shredded Mexican cheese blend salt and ground black pepper to taste
Nutrition Info
- 666 caloriescarbohydrate: 52.2 gcholesterol: 117.7 mgfat: 36.2 gfiber: 2.7 gprotein: 33.3 gsaturatedFat: 21.7 gservingSize: -sodium: 1320.1 mgsugar: 3.2 gtransFat: : -unsaturatedFat: : -
Directions Creamy Chicken Spaghetti
Directions
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Bring a large pot of water to a boil. Add chicken, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cover, reduce heat to a gentle boil, and cook until chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and set aside until cool enough to handle, then chop into bite-sized pieces. Leave broth in the pot.
Bring broth back to a boil. Cook spaghetti in the boiling broth, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain spaghetti, do not rinse. Discard broth.
Melt butter in the same pot. Add onion and bell pepper, saute until softened, 5 to 7 minutes. Add diced tomatoes and chiles, condensed chicken soup, condensed mushroom soup, chicken, and spaghetti, one ingredient at a time, gently mixing after each addition.
Add Cheddar cheese and stir together, mixing well. Season with salt and pepper to taste. Heat until cheese is thoroughly melted, stirring occasionally to keep from scorching.