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Mexican Pasta With Chicken (7 Points)

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“This is my version of a similar recipe...I made so many changes I finally decided I needed to write it out so I could remember what to do! I ran it through the Weight Watchers Recipe Builder and it came to 7 points per serving. I like to season and tenderize the chicken before cooking...I season the chicken breast with a little salt and chili powder. Then I put the chicken between 2 pieces of wax paper, and pound it with the dull edge of my butcher knife.”

Ingredients Nutrition


  1. Combine chicken broth, garlic, cumin, and chili powder in saucepan.
  2. Add chicken and bring to a boil over medium-high heat. Cover and simmer over low heat 10 minutes, or until chicken is cooked through. Remove the chicken and set aside to cool slightly.
  3. In a large skillet, heat the oil over medium-high heat. Add the spaghetti and cook until lightly brown, stirring frequently.
  4. Add the broth mixture, tomatoes, green onions, bell pepper, jalapeno, green chilis, and salt. Bring to a boil, then cover and simmer over low heat until the pasta is done, usually 10 - 12 minutes, stirring occasionally.
  5. Shred the chicken while pasta is cooking.
  6. When pasta is done, add the shredded chicken. ENJOY!

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