MEXICAN CHICKEN SPAGHETTI

4
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 :)

Rating:

★★★★★ 2 votes

Comments:
Serves:
4-5
Prep:
10 Min
Cook:
25 Min
Method:
Stove Top

Ingredients

Add to Grocery List

  • 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

How to Make MEXICAN CHICKEN SPAGHETTI

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 :)

Printable Recipe Card

About MEXICAN CHICKEN SPAGHETTI

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




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