mexican chicken spaghetti
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 :)
prep time
10 Min
cook time
25 Min
method
Stove Top
yield
4-5 serving(s)
Ingredients
- 2 large cooked boneless chicken breasts, chopped or shredded
- 1 pound uncooked spaghetti, broke in half
- 2 cans chopped tomatoes, 14.5 oz w/chilies or without (your choic)e
- 1 large onion, chopped
- 1/2 tablespoon cumin
- 2 1/2 teaspoons chili powder
- 1 1/2 cups chicken broth n 1/2 cup more broth if needd for cookn process
- 1 cup cheddar cheese, shredded (or more if you like)
- 1/2 teaspoon salt n pepper
How To Make mexican chicken spaghetti
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Step 1PUT 2 TBLSP OF VEG OIL TO LARGE PAN AND ADD BROKEN SPAGHETTI. COOK STIRRING CONSTANTLY UNTIL SPAGHETTI IS BROWNED. ADD TOMATOES N ONION. -
Step 2ADD COOKED CHICKEN (CHOPD OR SHREDD) TO PAN. ADD CUMIN, CHILI POWDER, S & P. POUR IN BROTH.
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Step 3STIR 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)
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Step 4SERVE HOT N TOP W/CHEDDAR CHEESE...ENJOY :)
- 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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