ONE POT MEXICAN SPAGHETTI by Karen none - Musely
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posted in Food & Drink > Recipes

    1/2 pound spaghetti or angel hair pasta

    1/4 cup olive oil

    1 medium onion, diced

    1 tbsp minced garlic

    1 can Muir Glen diced tomatoes

  • 2 tsp. Old El Paso taco seasoning mix

    3 cups chicken stock (such as Progresso 100% Natural chicken broth)

    1 1/2 cups diced cooked chicken

    1 cup cheddar cheese (optional)


    In a large pot heavy bottomed pot add the olive oil, onions, and garlic.

    Cook over medium-high heat until the onions become translucent, about 3 minutes.

  • Add the diced tomatoes, including the juice.

    Stir and let cook for minute.

  • Add the pasta.

    I broke it up into pieces, as they are easier to fit in the pot.

  • Add the taco seasoning.

  • Add the three cups of chicken stock.

    Bring to a boil and cook until the spaghetti noodles start to get limp.

  • Add the diced chicken.

    Turn the heat down to medium-low and let simmer for about 15 minutes.

    Stir often so the pasta does not stick to the bottom.

    If you need to, you can add more chicken stock or water.

  • When all the liquid is used up, the dish is done.

  • Place the individual bowls and top with cheese if desired.

  • Grab a fork and dig in!

  • ENJOY!!!🍝


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