Mexican Spaghetti
photo by AZ Food Critic
- Ready In:
- 1hr 10mins
- Ingredients:
- 20
- Serves:
-
6
ingredients
- 1 lb spaghetti or 1 lb angel hair pasta
- 5 quarts water, to boil pasta
- 2 -3 tablespoons olive oil
- 3 cups chicken, diced into small thin cubes
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1⁄4 cup olive oil, for frying chicken
- 1 small onion, diced
- 1 small bell pepper, diced
- 16 ounces Velveeta cheese
- 1⁄2 cup milk
- 1 (10 1/2 ounce) can cream of chicken soup
- 2 teaspoons chicken bouillon
- 1 (10 ounce) can Rotel Tomatoes (mild)
- 1 (8 ounce) package mushrooms, sliced
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 2 cups cheddar cheese, shredded for top
- 1 tablespoon dried parsley, for garnish (optional)
directions
- In a large size pot or Dutch oven, add 5 quarts of hot water and bring to a boil on high heat. Add salt and a dab of oil.
- Add pasta when water is at a rapid boil; turn down the heat a little, to prevent boiling over. Using tongs, stir the pasta to keep it from sticking together. Boil for about 8-10 minutes or until almost al dente’. (Pasta will finish cooking in oven).
- Drain pasta in a large colander, return pasta to pan, toss pasta with 2-3 tablespoons olive oil, this keeps the pasta from sticking together. Cover to keep warm.
- In a large size skillet on medium heat, add 1/4 cup olive oil. Dice chicken into small thin cubes and season with salt and pepper (to taste) and 1 teaspoon garlic powder, coat chicken evenly with seasoning.
- Fry chicken pieces and add onions and bell peppers to skillet. Continue to cook for 8 to 10 minutes or until chicken is golden brown on all sides and vegetables are tender. Set aside.
- In a large size sauce pan, add Velveeta cheese and whisk in milk, add cream of chicken soup, chicken bouillon, Rotel tomatoes and then carefully fold in mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper. Gently stir until completely incorporated and cheese is melted.
- Grease or spray with a nonstick cooking spray, a 9x13x2 inch baking dish. Place the pasta on the bottom of the dish and pour the chicken/cheese mixture over the top of pasta, fold to mix well and evenly coat the pasta with the chicken/cheese mixture. Top with shredded cheese and sprinkle with dried parsley.
- Bake, covered with foil, at 350° until cheese is melted and pasta has cooked through. About 35-40 minutes.
- Makes: 6 servings.
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RECIPE SUBMITTED BY
AZ Food Critic
Mesa, Arizona
I am an Arizona food critic, soon to be cookbook author and a 27 year event caterer....Love to try new foods and recipes!