Mexican Chicken Spaghetti Recipe

Mexican Chicken Spaghetti is a delightful fusion dish that combines the comforting textures of classic spaghetti with the bold flavors of Mexican cuisine. This dish is characterized by its creamy, cheesy sauce, punctuated with the zestiness of Rotel tomatoes and the savoriness of chicken. It's a family-friendly meal, perfect for those who love to add a little twist to their traditional pasta dishes. The combination of Velveeta cheese with cream soups creates a rich and smooth texture, while the vegetables add a layer of freshness and crunch.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 lb Velveeta cheese (regular or Mexican variety)
• 1 can Rotel tomatoes (regular or hot)
• 1 lb spaghetti pasta
• 1 stick butter
• 1 can cream of chicken soup, undiluted
• 1 can cream of mushroom soup, undiluted
• 1 medium onion, chopped
• 1 bell pepper (red or green), chopped
• Salt and pepper to taste

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Preparation:

1. Cook Chicken: Start by boiling the chicken breasts in water until fully cooked, about 20-25 minutes. Once cooked, remove from water, let cool, and then shred or chop into bite-size pieces.
2. Prepare Pasta: Cook the spaghetti pasta according to the package instructions until al dente. Drain and set aside.
3. Sauté Vegetables: In a large skillet or pan, melt the stick of butter. Add the chopped onions and bell pepper, sautéing until they are soft and translucent.
4. Combine Ingredients: To the skillet with the vegetables, add the shredded chicken, Velveeta cheese, Rotel tomatoes, cream of chicken soup, and cream of mushroom soup. Stir well to combine.
5. Season: Add salt and pepper to taste. Mix thoroughly, ensuring the cheese melts and forms a creamy sauce.
6. Combine with Pasta: Add the cooked spaghetti to the sauce mixture, tossing to ensure the pasta is evenly coated with the sauce.
7. Simmer: Let the combined spaghetti and sauce simmer over low heat for about 10 minutes, stirring occasionally to prevent sticking.

COOKING Note:

• Ensure the chicken is fully cooked before adding it to the sauce.
• The sauce should be creamy and well combined, but not overly thick. If it's too thick, you can thin it with a little milk or chicken broth.

Serving Suggestions:

• Serve hot, garnished with chopped fresh cilantro or parsley for added color and flavor.
• Accompany with a side salad or garlic bread for a complete meal.

Tips:

• For a lighter version, you can use low-fat Velveeta and reduced-sodium cream soups.
• Add a can of drained black beans or corn for extra texture and flavor.
• If you prefer a spicier dish, choose the hot variety of Rotel tomatoes or add chopped jalapeños.

Prep Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 50 minutes

Nutritional Information:

• Calories: Approximately 500-600 per serving (varies based on portion size and specific ingredients used)
• Protein: Around 30-35g per serving (mainly from chicken and cheese)
• Sodium: Approximately 800-1000mg per serving (depending on the cheese and canned soups used)

Conclusion: Mexican Chicken Spaghetti is a versatile and comforting dish, perfect for those evenings when you crave something hearty yet slightly different. Its creamy, cheesy goodness, combined with the rich flavors of chicken and vegetables, makes it a hit among both adults and children. This dish is not only easy to prepare but also customizable, allowing you to adjust the heat and ingredients according to your preference, making it a surefire crowd-pleaser at any gathering.