August 7, 2016
Chicken Enchilada Skillet Spaghetti brings some Mexican flavor to your pasta with this tasty twist on enchiladas using our Pot-Sized® Thin Spaghetti.
16 oz. Pot-Sized Thin Spaghetti (1 package)
2 cups chopped, cooked chicken
9 oz. mild enchilada sauce (1 can)
1/4 tsp garlic powder
1 cup light Alfredo sauce (from a jar)
1 tbsp all-purpose flour
garnishes: shredded cheddar cheese, chopped green onions, diced tomatoes
1Cook pasta according to package directions; drain.
2In a medium saucepan, over medium-high heat, stir together chicken, enchilada sauce, garlic powder, Alfredo sauce and flour.
3Bring to a boil; reduce heat to a simmer and simmer for 5 to 10 minutes, stirring occasionally.
4Add cooked spaghetti to enchilada sauce mixture and toss gently. Serve sprinkled with shredded Cheddar cheese, chopped green onions, diced tomatoes, or other favorites.
Use rotisserie chicken or canned white meat chicken for a quick dinner prep idea.
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