Tex-Mex Chicken & White Cheddar Spaghetti

Tex-Mex Chicken & White Cheddar Spaghetti
Tex-Mex Chicken & White Cheddar Spaghetti

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients:

  • 3/4

    lb. thin spaghetti

  • 3

    tablespoons butter

  • 1

    cup diced yellow onion

  • 2

    tablespoons all purpose flour

  • 1

    cup chicken stock

  • 1

    cup milk

  • 1/2

    lb. grated sharp white cheddar cheese

  • 1

    tablespoon chopped pickled jalapenos + 1/2 tablespoon juice

  • 1/2

    teaspoon cumin

  • salt & pepper, to taste

  • 2

    cups cooked, shredded chicken

  • 3

    tablespoons chopped cilantro

Directions

Directions: Bring large pot of water to boil. Cook spaghetti to al dente and drain. Remove hot pot to burner. 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.

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