Wednesday, July 20, 2011

Mexican Chicken Spaghetti

  • 1lb of pasta
  • 4 chicken breasts
  • medium onion
  • bell pepper
  • 1 stick butter
  • small box velveeta
  • 1 can Rotel
  • Cream / milk / chicken stock (whatever you have on hand)

Cook 1lb of noodles and set aside (If you use penne then I can usually freeze half of this for another night)

4 chicken breasts cooked or you can use rotisserie chicken

Saute 1 medium onion and 1/2 a bell pepper (red or yellow) in a stick of butter

Add one small box of velveeta cubed into small pieces

Add one can rotel tomatoes with mild chilies (you can drain if you want it to be milder, I leave the juice in and it's got a bit of kick to it)

Use either cream or milk or chicken stock to thin the sauce down to desired consistency once cheese is melted

Add cooked chicken, cut into bite sized pieces

Toss with spaghetti and serve or place into casserole dish with penne noodles and top with shredded cheddar cheese and bake until bubbly at 350.

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