Mexican Chicken Spaghetti
Ingredients:
2 cups cooked chicken, shredded (preferably from a rotisserie chicken)
8 oz spaghetti noodles
1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel)
1 can (10 oz) cream of chicken soup
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1 cup frozen corn kernels
1/2 cup sliced black olives (optional)
1/2 cup diced green bell pepper
1/2 cup diced red onion
1-2 cloves garlic, minced
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp paprika
Salt and pepper to taste
2 tbsp olive oil
Fresh cilantro, chopped (for garnish)
Directions:
Cook the Spaghetti:
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
Prepare the Sauce:
In a large skillet or sauté pan, heat olive oil over medium heat. Add the diced green bell pepper, red onion, and garlic. Sauté until softened, about 3-4 minutes.
Combine Ingredients:
Stir in the diced tomatoes with green chilies, cream of chicken soup, sour cream, ground cumin, chili powder, paprika, and salt and pepper. Cook for another 2 minutes, allowing the flavors to meld.
Add Chicken and Corn:
Add the shredded chicken and frozen corn to the sauce mixture. Stir well to combine and heat through, about 3-4 minutes.
Combine with Spaghetti:
Gently fold the cooked spaghetti into the sauce mixture, making sure the pasta is evenly coated with the sauce.
Add Cheese and Bake (Optional):
If you want a baked version, preheat your oven to 375°F (190°C). Transfer the spaghetti mixture to a greased baking dish. Sprinkle shredded cheddar cheese and grated Parmesan cheese over the top. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Serve:
Garnish with fresh chopped cilantro and serve hot.
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Kcal: Approx. 500 per serving | Servings: 6