Mexican Chicken Spaghetti

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.

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Mexican Chicken Spaghetti

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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

Scale 1x2x3x

• 1lb boneless, skinless chicken breasts
• 1lb Velveeta cheese, regular or Mexican1can Rotel tomatoes, regular or hot1lb spaghetti pasta1stick butter1can cream of chicken soup, undiluted1can cream of mushroom soup, undiluted1medium onion, chopped1red or green bell pepper, choppedSalt and pepper to taste
• 1can Rotel tomatoes, regular or hot1lb spaghetti pasta1stick butter1can cream of chicken soup, undiluted1can cream of mushroom soup, undiluted1medium onion, chopped1red or green bell pepper, choppedSalt and pepper to taste
• 1lb spaghetti pasta
• 1stick butter1can cream of chicken soup, undiluted1can cream of mushroom soup, undiluted1medium onion, chopped1red or green bell pepper, choppedSalt and pepper to taste
• 1can cream of chicken soup, undiluted1can cream of mushroom soup, undiluted1medium onion, chopped1red or green bell pepper, choppedSalt and pepper to taste
• 1can cream of mushroom soup, undiluted
• 1medium onion, chopped1red or green bell pepper, choppedSalt and pepper to taste
• 1red or green bell pepper, choppedSalt and pepper to taste
• Salt and pepper to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Heat until cheese melts, stirring occasionally.Serve with Parmesan cheese, salad, and garlic bread.
7. 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.
Adjust the spice level with the choice of Rotel tomatoes.

• Author: Chef Stella