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 calories
carbohydrate: 95.1 g
cholesterol: 64.8 mg
fat: 20.5 g
fiber: 4.7 g
protein: 38.3 g
saturatedFat: 6.7 g
servingSize: -
sodium: 953.2 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Preheat oven to 350 degrees F (175 degrees C).

  3. 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.

  4. 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.

  5. Place the skillet in the preheated oven and bake until cheese is melted and slightly brown, 15 to 20 minutes.

Recipe Yield

4 servings

Recipe Note

This dish is an easy meal that my Mom used to make when we were little. It is so easy and it is delicious!

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