Tex Mex White Chicken Spaghetti Food

WHITE CHICKEN SPAGHETTI

Steps:

• Bring large pot of water to boil.
• Melt butter and saute onions until softened, about 5 minutes. Stir in flour and cook 2 minutes.
• Slowly whisk in chicken broth and milk to prevent lumps. Increase heat to thicken sauce.
• Sprinkle in grated cheese and stir continuously to melt into sauce evenly. Stir in cumin, salt, pepper, jalapenos, jalapeno juice, chicken, cooked spaghetti and cilantro.
• Toss to coat everything evenly in sauce. Taste and adjust seasonings. Serve warm with more cilantro.

CHICKEN SPAGHETTI

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, then return the heat to medium-low and simmer, 30 to 45 minutes.
• Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups.
• Cook the spaghetti in the same chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.
• Place the mixture in a casserole pan and top with the remaining 1 cup cheese. Cover and freeze up to 6 months, cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil).

TEX MEX WHITE CHICKEN SPAGHETTI

Steps:

• Cook spaghetti according to package directions; drain.
• Meanwhile, melt butter in a medium saucepan over medium-high heat. Add onions and garlic and saute until softened, 3-5 minutes.
• Stir in flour and cook 2 minutes more. Slowly whisk in chicken broth and milk. Stir in sour cream. Bring to a simmer, stirring often, until sauce is thickened.
• Add white cheddar cheese and stir until melted and smooth. Stir in diced tomatoes and green chilies, cumin, chili powder, cayenne, and salt and pepper, to taste.
• Add cooked spaghetti and chicken and to coat everything evenly in sauce. Taste and adjust seasonings. Stir in cilantro just before serving.
• Garnish with additional chopped cilantro and diced tomatoes, if desired.

TEX-MEX SPAGHETTI

Steps:

• Preheat oven to 350 degrees.
• Cook the pasta as directed on the package and drain.
• While spaghetti is cooking, over medium heat, combine tomato sauce, Ro-tel, onion, beef, and Velveeta cheese in a saucepot, stirring until the cheese melts.
• Stir in the cooked spaghetti. Pour into a sprayed 9x13 pan and sprinkle with the shredded cheddar. Bake uncovered for about 30 minutes or until the edges bubble.

TEX-MEX CHICKEN PASTA

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, saute red pepper in oil until crisp-tender. Add the chicken starter and corn; heat through. Stir in cream and cheese. , Cook and stir over medium-low heat until the cheese is melted and sauce is thickened. Drain linguine; top with chicken mixture. Sprinkle with cilantro if desired.