This Mexican chicken spaghetti dish is an easy meal that my mom used to make when we were little. It is so easy, and it is delicious!
Ingredients
- spaghetti: 1 pound
- olive oil: 2 Tbsp
- garlic: 2 clove (minced)
- yellow onion: 1 piece (diced)
- skinless, boneless chicken breast halves: 3 piece (cut into bite-size pieces, to taste)
- cream of mushroom soup: 1 can (10.75 ounce can)
- tomatoes with green Chili peppers: 1 can (10 ounce can, diced)
- Colby-Monterey Jack cheese: 0.5 cup (shredded)
Metric Conversion
Stages of cooking
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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.
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Preheat the oven to 350 degrees F (175 degrees C).
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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.
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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.
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Place the skillet in the preheated oven and bake until cheese is melted and slightly brown, 15 to 20 minutes.
