Cheesy One Skillet Chicken Mexican Spaghetti

I try really hard to not have pasta all the time for dinner, even though I could totally eat it everyday for dinner. I love pasta! Doing this can be a bit hard, because I have one daughter that hates rice and does not like sweet potatoes. My other daughter likes rice and loves sweet potatoes. So finding a dish that is not pasta based that everyone will eat can be tricky, plus with delicious pasta dishes like this it is hard not make a lot of pasta.

This is pasta is creamy and cheesy and easy to make. It will be ready from start to finish in about 30 minutes and cooks all in one skillet, even the noodles. This is my kind of recipe!

Cheesy One Skillet Chicken Mexican Spaghetti

Ingredients:

• 1 pound boneless skinless chicken breasts
• 2 tablespoons olive oil
• 1/4 cup diced yellow onion
• 3 cloves garlic, minced
• 1/4 cup all purpose flour
• 2 cups milk
• 2 cups low sodium chicken broth
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon black pepper
• 10 ounce can diced tomatoes with green chilies
• 4 ounces cream cheese, cut into cubes
• 8 ounces angel hair pasta
• 1 cup shredded Mexican cheese

Directions:

1. Cut the chicken into 1 inch cubes.
2. In a large skillet heat the oil over medium heat.
3. Add in the chicken and diced onions. Cook stirring occasionally until the chicken is completely cooked.
4. When the chicken has 1 minute left of cooking time, add in the garlic. Cook for 1 minute stirring often.
5. Remove the chicken, onions and garlic from the skillet and set aside.
6. Reduce the heat to low and pour 1 cup of milk into the skillet.
7. Slowly whisk in the flour, and continue to whisk until the mixture is smooth.
8. While whisking, add in the remaining 1 cup of milk and the chicken broth.
9. Turn the heat up to medium-low and whisk in the seasoned salt and black pepper. Continue to whisk until the mixture thickens.
10. Once the mixture has thickened, stir in the diced tomatoes and uncooked spaghetti noodles.
11. Turn the heat up to high and bring the mixture to a boil.
12. Once the mixture comes to a boil, reduce the heat to medium-low and cover the skillet. Cook for 8-10 minutes, stirring often until the pasta is cooked to al dente.
13. Add in the cream cheese, Mexican cheese and chicken mixture.
14. Stir until both cheeses have melted and chicken is warmed through.

Enjoy!!!

Nutrition Facts
Serves: 4
Amount Per Serving
Calories 686
Total Fat		28.7g
Saturated Fat		13.7g
Polyunsaturated Fat		1.2g
Monounsaturated Fat		5g
Trans Fat		0g
Cholesterol		130mg
Sodium		806.2mg
Potassium		218.3mg
Total Carbohydrates		59.8g
Dietary Fiber		3.1g
Sugars		11.4g
Protein		45.1g
Vitamin A 21.27% Vitamin C 10.55%
Calcium 37.54% Iron 15.1%
*Nutritional information will vary depending on the brands you use.

*Adapted from Julie's Eats and Treats.