MEXICAN CHICKEN SPAGHETTI

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MEXICAN CHICKEN SPAGHETTI image

THIS IS LOVED BY ANYONE WHO LOVES SPICY....N MY FAMILY DOES. GIVE IT A TRY ITS EASY N CAN B USED AS A WHOLE MEAL BY ADDING CHICKEN OR AS A SIDE WITHOUT :)

Provided by Lora DiGs

Categories     Pasta

Time 35m

Number Of Ingredients 9

2 large cooked boneless chicken breasts, chopped or shredded
1 lb uncooked spaghetti, broke in half
2 can(s) chopped tomatoes, 14.5 oz w/chilies or without (your choic)e
1 large onion, chopped
1/2 Tbsp cumin
2 1/2 tsp chili powder
1 1/2 c chicken broth n 1/2 cup more broth if needd for cookn process
1 c cheddar cheese, shredded (or more if you like)
1/2 tsp salt n pepper

Steps:

  • 1. PUT 2 TBLSP OF VEG OIL TO LARGE PAN AND ADD BROKEN SPAGHETTI. COOK STIRRING CONSTANTLY UNTIL SPAGHETTI IS BROWNED. ADD TOMATOES N ONION.
  • 2. ADD COOKED CHICKEN (CHOPD OR SHREDD) TO PAN. ADD CUMIN, CHILI POWDER, S & P. POUR IN BROTH.
  • 3. STIR COVER N COOK OVER LOW HEAT UNTIL PASTA IS COOKED N BROTH IS ABSORBD, ABOUT 10 MIN. (IF SPAGHETTI IS NOT TENDER N LIQUID IS GONE ADD 1/8 CUP MORE BROTH N CONTINUE COOKN ANOTHER 3 MIN)
  • 4. SERVE HOT N TOP W/CHEDDAR CHEESE...ENJOY :)

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