Sunday, May 12, 2013

Tex-Mex Chicken Spaghetti


Happy Mother's Day to all of you hard-working mama's out there! I sure hope you got spoiled today and took some time just for yourself...we deserve it!

We had a pretty low key day. Spent time with both of our families, took the girls shopping for summer clothes and did a little bit of housework. Speaking of shopping with kids, this whole ordeal is starting to stress me out. Seriously, I can't even imagine what it will be like when they get older! They're all well behaved but to try to do some major shopping all at once is just too much. We're also getting to the point where mom's fashion sense is not cool I guess. Talk about feeling old!


We enjoyed this for dinner one night this past week. The kids always love anything with pasta, this was a nice change up from traditional spaghetti with red sauce.

As we're heading into warmer weather this will be a great meal to prepare since it's cooked on the stovetop and not baked in the oven like some pasta dishes. I also love the fact that this dish uses real ingredients and not canned cream soups. Anything with a creamy cheddar sauce is always welcomed in my book.


Tex-Mex Chicken Spaghetti

Ingredients:
3/4 lb. spaghetti
2 tbsp butter
2 garlic cloves, minced
1/2 c chopped bell pepper
2 tbsp flour
1 c chicken broth
1 c milk
1/2 c sour cream
8 oz. grated marbled cheddar and Monterrey jack cheese (feel free to use any kind of cheese you like)
10 oz. can Rotel, undrained
1 tsp cumin
1/2 tsp chili powder
Salt and pepper to taste
1-1/2 c cooked, shredded chicken

Directions:
Cook pasta according to package directions. In a large skillet melt butter, add in garlic cloves and bell pepper. Let cook for a few mins., stir in flour well and let cook for 2 mins. Slowly whisk in broth, milk and sour cream. Increase heat just a bit to allow sauce to thicken.

Add in grated cheese while stirring constantly until cheese is melted through. Stir in rotel, spices, chicken and cooked spaghetti. Toss together to evenly coat, serve immediately.

Adapted from: Cassie Craves


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