Chicken Enchilada Skillet Spaghetti
Chicken Enchilada Skillet Spaghetti brings some Mexican flavor to your pasta with this tasty twist on enchiladas using our Pot-Sized® Thin Spaghetti.
Ingredients
Ingredients
16 Pot-Sized Thin Spaghetti (1 package)
2 chopped, cooked chicken
9 mild enchilada sauce (1 can)
0.25 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
Directions
Cooking Directions
1
Cook pasta according to package directions; drain.
2
In a medium saucepan, over medium-high heat, stir together chicken, enchilada sauce, garlic powder, Alfredo sauce and flour.
3
Bring to a boil; reduce heat to a simmer and simmer for 5 to 10 minutes, stirring occasionally.
4
Add cooked spaghetti to enchilada sauce mixture and toss gently. Serve sprinkled with shredded Cheddar cheese, chopped green onions, diced tomatoes, or other favorites.
