Easy Mexican Chicken Spaghetti

Method5 steps · about 45 min

1. 1

   Step 1: Bring a large pot of lightly salted water to a boil. Cook spaghetti (1 pound) in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.

   Cook Spaghetti · 12 minUses 1 pound spaghetti · Water as needed for boiling spaghetti · Salt as needed for spaghetti cooking water

2. 2

   Step 2: Preheat oven to 350 degrees F (175 degrees C).

3. 3

   Step 3: Heat olive oil (2 tablespoons) in an oven-proof skillet over medium heat; cook and stir garlic (2 cloves) 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.

   Uses 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

4. 4

   Step 4: 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 (½ cup).

   Uses Cooked drained spaghetti · Sauteed chicken and aromatics · 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

5. 5

   Step 5: Place the skillet in the preheated oven and bake until cheese is melted and slightly brown, 15 to 20 minutes.

   Bake chicken spaghetti 15–20 minutes · 20 minUses Assembled chicken spaghetti skillet