CHICKEN STEW AND MEXICAN CHEESE ALFREDO

Chicken Stew and Mexican Cheese Alfredo image

I was hungry and wanted pasta. I found an Alfredo recipe, but found I didn't have milk or Parmesan cheese! So I created this and it was perfect!

Provided by musicaltaco

Categories World Cuisine Recipes European Italian

Time 30m

Yield 1

Number Of Ingredients 10

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Ingredients

2 cups water
salt to taste
2 ounces spaghetti
4 teaspoons butter
2 teaspoons all-purpose flour
½ cup prepared chicken stew
2 teaspoons minced garlic
2 teaspoons minced onion
2 teaspoons dried oregano
1 tablespoon shredded Mexican blend cheese, divided

Steps:

Bring water and salt to a boil in a saucepan. Cook spaghetti at a boil until cooked through but firm to the bite, about 12 minutes; drain.
Melt butter in a skillet over medium heat. Stir flour into the melted butter; add chicken stew, garlic, onion, and oregano. Cook and stir the chicken stew mixture until thickened, 5 to 7 minutes.
Melt 2 1/2 teaspoons cheese into the chicken mixture. Add spaghetti and toss to combine. Top with remaining cheese to serve.

Nutrition Facts : Calories 597.7 calories, Carbohydrate 58.3 g, Cholesterol 102.2 mg, Fat 29.8 g, Fiber 4.4 g, Protein 24.6 g, SaturatedFat 16.2 g, Sodium 314.8 mg, Sugar 2 g