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Mexican Chicken Spaghetti

ChickenOvenMexican

Time: 45 minutes

Yield: 4 servings

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About

Savory chicken. Creamy mushroom sauce. Vibrant, spicy tomatoes and chiles. All of this comes together to become Mexican Chicken Spaghetti. This is a new way to really shake up your pasta night; why should Italian cuisine get to dominate the pasta game? Mexican Chicken Spaghetti adds zest, heat, and charm to your pasta, and it's ready in less than an hour. It's a fiesta for the senses!

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Ingredients

  • 1 pound spaghetti
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 small yellow onion, diced
  • 3 chicken breast halves, skinless and boneless, cut into bite-size pieces
  • 1 (10.75-ounce) can condensed cream of mushroom soup
  • 1 (10-ounce) can diced tomatoes with green chilies
  • 1/2 cup Colby-Jack cheese, shredded

Directions

Step 1 -In a large pot of salted, boiling water, cook the spaghetti to al dente, according to the package directions. Drain and set it aside.

Step 2 -Preheat the oven to 350 degrees F.

Step 3 -In an ovenproof skillet over medium heat, heat the olive oil.

Step 4 -Add the garlic to the heated olive oil and cook until fragrant, about 1 minute.

Step 5 -Add the onion and cook, while stirring, until it begins to soften, about 2 minutes.

Step 6 -Add the chicken to the onion mixture and cook, while stirring, until the chicken is cooked through with the meat reaching an internal temperature of 165 degrees F, about 5 minutes.

Step 7 -Add the cream of mushroom soup and the diced tomatoes with green chilies to the chicken mixture and stir to combine.

Step 8 -Add the cooked spaghetti to the chicken mixture and stir to combine.

Step 9 -Evenly add the Colby-Jack cheese to the top of the spaghetti mixture.

Step 10 -Bake until the cheese is melted and slightly browned, about 15-20 minutes.

Step 11 -Serve.

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