Easy Mexican Chicken Spaghetti
Course: CuisineCuisine: EuropeanPrep Time
10 mins
Cook Time
35
minutesTotal Time
45
minutesServings
4
Ingredients
1 pound — spaghetti
2 tablespoons — olive oil
2 cloves — garlic, minced
1 small — yellow onion, diced
3 — skinless, boneless chicken breast halves, cut into bite-size pieces, or more to taste
1 (10.75 ounce) can — cream of mushroom soup
1 (10 ounce) can — diced tomatoes with green chile peppers
½ cup — shredded Colby-Monterey Jack cheese
Directions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat olive oil in an oven-proof skillet over medium heat; cook and stir garlic until fragrant, about 1 minute. Add onion; cook and stir until onion begins to soften, about 2 minutes. Add chicken; cook and stir until chicken is no longer pink in the center, about 5 minutes.
- Mix cream of mushroom soup and diced tomatoes with green chile peppers into chicken mixture. Mix spaghetti into chicken mixture and top with Colby-Monterey Jack cheese.
- Place the skillet in the preheated oven and bake until cheese is melted and slightly brown, 15 to 20 minutes.
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