Mexican Chicken Spaghetti

Ingredients :

1 lb boneless, skinless chicken breasts

1 lb velveeta cheese, regular or mexican

1 can(s) rotel tomatoes, regular or hot

1 lb spaghetti pasta

1 stick butter

1 can(s) cream of chicken soup, undiluted

1 can(s) cream of mushroom soup, undiluted

1 medium onion, chopped

1 bell pepper, red or green, chopped

salt and pepper to taste

Instructions:

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 Paremesan cheese and serve with a salad and hot garlic bread.

Enjoy !!

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

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Frequently Asked Questions:

Can I use a different type of pasta?

Yes, you can experiment with different pasta shapes, but keep in mind that cooking times may vary.

Can I use a different type of cheese?

While Velveeta provides a creamy texture, you can substitute it with other melting cheeses like cheddar or Monterey Jack.

Can I make it less spicy?

Certainly. Choose mild Rotel tomatoes or omit the hot variety, and adjust the amount of pepper to control the spice level.

Is it necessary to use both cream of chicken and cream of mushroom soup?

They contribute to the dish’s creaminess and flavor.

You can customize by using one or the other, but the combination adds depth.

Can I make it ahead of time?

Yes, you can assemble the dish ahead and refrigerate.

Bake when ready to serve, allowing a little extra time if the ingredients are cold.

Can I use different types of cheese in this recipe?

Yes, you can experiment with various cheeses to suit your taste.

Cheddar or Monterey Jack can be good alternatives.

Is there a way to make this dish vegetarian?

Absolutely, you can replace the chicken with plant-based alternatives or extra vegetables and use vegetable broth instead of chicken broth.

Can I make it ahead and freeze it?

While the dish can be assembled and frozen, it’s best to freeze before baking.

Thaw before baking to ensure the texture remains consistent.

Can I reduce the amount of butter for a healthier option?

Yes, you can reduce the butter if you prefer.

Alternatively, consider using a healthier oil or even a combination of oil and butter.

Are there gluten-free options for this recipe?

Substitute gluten-free pasta for regular spaghetti, and ensure that the soups and other ingredients are gluten-free if needed.