mexican chicken spaghetti

★★★★★ 2 Reviews
ansky714 avatar
By Lora DiGs
from STATEN Island, NY

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 :)

★★★★★ 2 Reviews
serves 4-5
prep time 10 Min
cook time 25 Min
method Stove Top

Ingredients For mexican chicken spaghetti

  • 2 lg
    cooked boneless chicken breasts, chopped or shredded
  • 1 lb
    uncooked spaghetti, broke in half
  • 2 can
    chopped tomatoes, 14.5 oz w/chilies or without (your choic)e
  • 1 lg
    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

How To Make mexican chicken spaghetti

  • 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 :)
ADVERTISEMENT
ADVERTISEMENT