Tex-Mex Chicken & White Cheddar Spaghetti

Tex-Mex Chicken & White Cheddar Spaghetti

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Ingredients:

  • ¾

    lb. thin spaghetti

  • 3

    tablespoons butter

  • 1

    cup diced yellow onion

  • 2

    tablespoons all purpose flour

  • 1

    cup chicken stock

  • 1

    cup milk

  • ½

    lb. grated sharp white cheddar cheese

  • 1

    tablespoon chopped pickled jalapenos + ½ tablespoon juice

  • ½

    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.


Nutrition

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