easy chicken spaghetti tex-mex style
This is a quick stove-top chicken spaghetti that is great for a weeknight meal. Serve with a salad and some warmed corn or flour tortillas.
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prep time
20 Min
cook time
30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 pounds cooked and shredded chicken breast or thigh meat
- 1 cup chicken broth or stock
- 12 ounces thin spaghetti
- 1 medium onion, diced
- 3 tablespoons butter (or more as needed)
- 4-8 ounces sliced mushrooms
- 1/2-1 pound Velveeta cheese, shredded
- 1 can Rotel tomatoes and green chilies (10 oz)
- 1 can diced tomatoes, drained (14.5 oz, optional)
How To Make easy chicken spaghetti tex-mex style
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Step 1In a large, deep skillet, saute onion in butter until tender. Then add sliced mushrooms and saute until tender. Add garlic and cook 30 seconds to 1 minute - do not burn. Season to taste with salt and pepper.
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Step 2Cook spaghetti noodles according to package instructions; drain and set aside.
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Step 3Add chicken broth, Rotel tomatoes and chilies, and diced tomatoes (if using) to the mushroom mixture; mix and heat over low heat.
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Step 4Add shredded velveeta and stir to combine. Heat until cheese is thoroughly melted and incorporated.
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Step 5Add chicken and cooked spaghetti. Stir until combined. Heat through and then serve.
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Step 6Serve with a salad and warmed tortillas.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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