Thursday, April 28, 2016

Mexican Chicken Spaghetti.






What You'll Need


  • one lb boneless, skinless chicken breasts
  • one lb velveeta cheese, regular or mexican
  • 1 can(s) cream of mushroom soup, undiluted
  • 1 medium onion, chopped
  • 1 bell pepper, red or green, chopped
  • salt and pepper to taste
  • one can(s) rotel tomatoes, regular or hot
  • one lb spaghetti pasta
  • one stick butter
  • one can(s) cream of chicken soup, undiluted


How to Make It

  • Boil chicken breasts in a large pot adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to water.
  • Remove chicken when completely done, about 10 to 12 minutes.
  • Boil spaghetti pasta in remaining broth according to package directions. Drain pasta after done and discard water. Set aside the pasta...Do not rinse.
  • Melt the butter in that same (empty) pot and saute the onion and bell pepper.
  • Add tomatoes, soup, cooked chicken (cut into bite-size pieces) and spaghetti to the sauteed onion mixture, one at a time, and gently mix together.
  • Add cheese and stir together, mixing well. Add salt and pepper to taste.
  • Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching.
  • SERVING SUGGESTIONS: Garnish with freshly grated Parmesan cheese and serve with a salad and hot garlic bread.
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