Description
Indulge in the rich and flavorful Mexican Chicken Spaghetti, a perfect blend of creamy cheese, tender chicken, and hearty spaghetti, accentuated with the zest of Rotel tomatoes and the crunch of fresh bell peppers and onions. This dish is a delightful fusion of Mexican flavors and comforting pasta, ideal for family dinners or special occasions.
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 red or green bell pepper, chopped
Salt and pepper to taste
Instructions
- Boil chicken breasts with 1/2 tsp salt and 1/2 tsp black pepper in water until done (10-12 minutes). Remove and set aside.
- Cook spaghetti in remaining broth as per package instructions. Drain and set aside.
- Melt butter in the same pot. Sauté onion and bell pepper.
- Add Rotel tomatoes, both soups, and cooked, bite-sized chicken pieces. Stir gently.
- Mix in spaghetti. Add cheese and stir well. Season with salt and pepper.
- Heat until cheese melts, stirring occasionally.
- Serve with Parmesan cheese, salad, and garlic bread.
Notes
Substitute chicken with tofu for a vegetarian version.
Adjust the spice level with the choice of Rotel tomatoes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling, Sautéing
- Cuisine: Mexican Fusion