MEXICAN CHICKEN SPAGHETTI

Lora DiGs

By
@ansky714

THIS IS LOVED BY ANYONE WHO LOVES SPICY....N MY FAMILY DOES. GIVE IT A TRY ITS EASY N CAN B USED AS A WHOLE MEAL BY ADDING CHICKEN OR AS A SIDE WITHOUT :)


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Comments:

Serves:

4-5

Prep:

10 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

2 large
cooked boneless chicken breasts, chopped or shredded
1 lb
uncooked spaghetti, broke in half
2 can(s)
chopped tomatoes, 14.5 oz w/chilies or without (your choic)e
1 large
onion, chopped
1/2 Tbsp
cumin
2 1/2 tsp
chili powder
1 1/2 c
chicken broth n 1/2 cup more broth if needd for cookn process
1 c
cheddar cheese, shredded (or more if you like)
1/2 tsp
salt n pepper

Directions Step-By-Step

1
PUT 2 TBLSP OF VEG OIL TO LARGE PAN AND ADD BROKEN SPAGHETTI. COOK STIRRING CONSTANTLY UNTIL SPAGHETTI IS BROWNED. ADD TOMATOES N ONION.
2
ADD COOKED CHICKEN (CHOPD OR SHREDD) TO PAN. ADD CUMIN, CHILI POWDER, S & P. POUR IN BROTH.
3
STIR COVER N COOK OVER LOW HEAT UNTIL PASTA IS COOKED N BROTH IS ABSORBD, ABOUT 10 MIN. (IF SPAGHETTI IS NOT TENDER N LIQUID IS GONE ADD 1/8 CUP MORE BROTH N CONTINUE COOKN ANOTHER 3 MIN)
4
SERVE HOT N TOP W/CHEDDAR CHEESE...ENJOY :)

About this Recipe

Course/Dish: Chicken, Pasta
Main Ingredient: Pasta
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids