Mexican Chicken Spaghetti Recipe 465

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EASY MEXICAN CHICKEN SPAGHETTI



Easy Mexican Chicken Spaghetti image

This dish is an easy meal that my Mom used to make when we were little. It is so easy and it is delicious!

Provided by KLSTEVE

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 4

Number Of Ingredients 8

1 pound spaghetti
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
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

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat olive oil in an oven-proof skillet over medium heat; cook and stir garlic 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.
  • 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.
  • Place the skillet in the preheated oven and bake until cheese is melted and slightly brown, 15 to 20 minutes.

Nutrition Facts : Calories 724.7 calories, Carbohydrate 95.1 g, Cholesterol 64.8 mg, Fat 20.5 g, Fiber 4.7 g, Protein 38.3 g, SaturatedFat 6.7 g, Sodium 953.2 mg, Sugar 4.9 g

MEXICAN CHICKEN SPAGHETTI RECIPE - (4.6/5)



Mexican Chicken Spaghetti Recipe - (4.6/5) image

Provided by á-18433

Number Of Ingredients 10

1 pound chicken breasts, boneless skinless
1/2 pound Velveeta cheese regular or Mexican
1can Rotel tomatoes, regular or hot
1/2 pound spaghetti pasta
1/2 stick butter
1 can cream of chicken soup
1/2 medium onion, chopped
1/2 bell pepper red, green, yellow or orange chopped, your choice
Add black olives, if you like
Salt and pepper, to taste

Steps:

  • In a large frying pan melt the 1/2 stick of butter, cut the chicken into bite size pieces and saute in the butter. When no longer pink inside add the chopped onions and chopped green pepper, I only cook the onion and green pepper for a couple minutes I like them a little crunchy. Your choice! Salt and pepper to your taste. Boil spaghetti in a large pan of water. Cook according to the package. Drain the pasta after cooked and discard the water. DO NOT RINSE! Set cooked pasta aside. Add the tomatoes, soup, and spaghetti to the sautéed chicken, onion and green pepper mixture and gently fold. Add the cheese and stir together, mixing well add salt and pepper to your taste. Heat until cheese is thoroughly melted, but be careful not to BURN. Garnish with fresh grated Parmesan cheese and serve with salad and garlic bread!

MEXICAN BAKED SPAGHETTI



Mexican Baked Spaghetti image

This is a twist on an old classic. It's a very versatile recipe and easy to prepare.

Provided by The Southern Lady Cooks

Categories     Main Course

Time 40m

Number Of Ingredients 8

1 lb of ground beef
8 ounces of spaghetti noodles
2-3 cups of Mexican shredded cheese
1 can of diced tomatoes (I use Rotels Lime and Cilantro)
1 packet of taco seasoning
4 ounces of cream cheese (softened)
1 4 ounce can of green chilies
1 16 ounce can of refried beans

Steps:

  • Preheat oven to 350. Cook pasta according to package directions. Brown ground beef over medium heat until cooked through. Drain. Add taco seasoning, diced tomatoes, green chilis, cream cheese and refried beans to the ground beef and cook over medium heat until cooked through and warm.
  • Grease a 9X13 baking dish and place half the noodles on the bottom. Spread meat mixture over noodles. Cover with half of the shredded cheese. Repeat. Cover dish with aluminum foil and bake for 30 minutes. Serve with salsa, sour cream, guacamole and tortilla chips.

MEXICAN CHICKEN SPAGHETTI



Mexican Chicken Spaghetti image

Make and share this Mexican Chicken Spaghetti recipe from Food.com.

Provided by Broke Newlywed

Categories     Spaghetti

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 9

1 large green bell pepper
1 large onion
1 lb spaghetti noodles
1/2 lb Velveeta cheese
2 teaspoons olive oil
8 ounces cream of chicken soup
8 ounces cream of mushroom soup
2 (8 ounce) cans rotel
2 lbs boneless skinless chicken breasts

Steps:

  • Boil chicken in a large boiler 3/4 full of water until tender.
  • While chicken is boiling, cut up and sautee onion and bell pepper in olive oil.
  • When ready, remove chicken from broth and set aside to cool. Add noodles to broth.
  • While noodles are cooking, pull chicken apart or cut up.
  • Once noodles are tender, add all ingredients (chicken, onion, bell pepper, cream of chicken, cream of mushroom, Rotel, and cubed velveeta).
  • Stir frequently on medium heat until all Velveeta has blended.
  • This recipe makes a large pot. We usually eat on this for three or more days.

Nutrition Facts : Calories 667.9, Fat 17.3, SaturatedFat 7.5, Cholesterol 120.7, Sodium 1458.2, Carbohydrate 72.2, Fiber 3.2, Sugar 6.8, Protein 53.4

MEXICAN CHICKEN SPAGHETTI



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 :)

MEXICAN CHICKEN SPAGHETTI



mexican chicken spaghetti image

Make and share this mexican chicken spaghetti recipe from Food.com.

Provided by paula ryan

Categories     One Dish Meal

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 7

4 -5 chicken breasts, diced and cooked
1 (8 ounce) package spaghetti, cooked
1 can cream of celery soup
1 can cream of mushroom soup
1 (8 ounce) package Velveeta cheese
1/4 cup butter
1 (10 ounce) can diced tomatoes and green chilies

Steps:

  • Combine all ingredients except spaghetti in a large saucepan and stir until melted.
  • Pour into a greased 9x13 baking dish and bake for 35 min.

Nutrition Facts : Calories 575.1, Fat 30.7, SaturatedFat 14.2, Cholesterol 117.7, Sodium 1579, Carbohydrate 40.7, Fiber 1.5, Sugar 5.1, Protein 33.1

CHICKEN TACO PASTA



Chicken Taco Pasta image

This one-pot chicken pasta recipe gets a Mexican kick thanks to the addition taco seasoning.

Provided by Annie Peterson

Time 1h

Number Of Ingredients 13

2 tablespoon vegetable oil
1.25 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
1 medium onion, cut into thin wedges
1 1.25 ounce envelope taco seasoning mix
8 ounce dried ziti or penne pasta
1 14.5 ounce can reduced-sodium chicken broth
1.5 cup water
2 roma tomatoes, chopped
2 green and/or red bell peppers, cut into bite-size strips (2 cups)
1 15 ounce can black beans, rinsed and drained
1 cup frozen whole kernel corn
1 cup shredded Monterey Jack cheese (4 oz.)
Chopped fresh cilantro

Steps:

  • In a 5- to 6-qt. pot heat oil over medium-high heat. Add half of the chicken. Cook and stir 2 minutes or until browned; remove to a bowl. Repeat with remaining chicken. Add onion to pot. Cook and stir 3 to 4 minutes or until tender, adding additional oil, if necessary. Return chicken to pot. Add seasoning mix; stir to coat. Add the next four ingredients (through tomatoes). Bring to boiling; reduce heat. Simmer, covered, 10 minutes, stirring occasionally.
  • Stir peppers, beans, and corn into pasta mixture. Return to boiling; reduce heat. Simmer, uncovered, 15 minutes more or until pasta is tender, stirring occasionally. Remove from heat. Top with cheese. Let stand, covered, 10 minutes. Sprinkle with cilantro.

Nutrition Facts : Calories 363 kcal, Carbohydrate 40 g, Cholesterol 64 mg, Protein 27 g, SaturatedFat 3 g, Sodium 695 mg, Sugar 4 g, Fat 10 g, ServingSize 10 1/2 cups, UnsaturatedFat 4 g

MEXICAN SPAGHETTI



Mexican Spaghetti image

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 7

1 pound ground beef
1 small onion, chopped
3 cups water
1 can (8 ounces) tomato sauce
1 envelope taco seasoning
1 package (7 ounces) spaghetti
1 cup shredded cheddar cheese

Steps:

  • In a large skillet over medium heat, brown beef and onion until meat is no longer pink; drain. Stir in the water, tomato sauce and taco seasoning; bring to a boil. , Break spaghetti into thirds; stir into sauce. Reduce heat; cover and simmer for 20-25 minutes or until spaghetti is tender and sauce is desired consistency Sprinkle with cheese.

Nutrition Facts :

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