Name: Easy Mexican Chicken Spaghetti
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Spaghetti - 1 pound; Olive oil - 2 tablespoons; Garlic, minced - 2 cloves; Yellow onion, diced - 1 small; Skinless, boneless chicken breast halves, cut into bite-size pieces, or more to taste - 3; Cream of mushroom soup - 1 (10.75 ounce) can; Diced tomatoes with green chile peppers - 1 (10 ounce) can; Shredded Colby-Monterey Jack cheese - ½ cup

Ingredients for - Easy Mexican Chicken Spaghetti

1. Spaghetti 1 pound

2. Olive oil 2 tablespoons

3. Garlic, minced 2 cloves

4. Yellow onion, diced 1 small

5. Skinless, boneless chicken breast halves, cut into bite-size pieces, or more to taste 3

6. Cream of mushroom soup 1 (10.75 ounce) can

7. Diced tomatoes with green chile peppers 1 (10 ounce) can

8. Shredded Colby-Monterey Jack cheese ½ cup

How to cook deliciously - Easy Mexican Chicken Spaghetti

1 . Stage

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

2 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

3 . Stage

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.

4 . Stage

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.

5 . Stage

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