Savor comfort with Cheesy Fiesta Chicken Pasta! Tender chicken, velvety Velveeta, and zesty Rotel tomatoes create a one-pot masterpiece. Enjoy a creamy, cheesy sensation with Parmesan garnish. Perfect for family dinners, this Mexican-inspired pasta guarantees bold, comforting delights.
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 lb Velveeta cheese, regular or Mexican
- 1 can Rotel tomatoes, regular or hot
- 1 lb spaghetti pasta
- 1 stick butter
- 1 can cream of chicken soup, undiluted
- 1 can cream of mushroom soup, undiluted
- 1 medium onion, chopped
- 1 bell pepper, red or green, chopped
- Salt and pepper to taste
Directions:
- Boil chicken breasts in a large pot, adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to water.
- Remove chicken when completely done, about 10 to 12 minutes.
- Boil spaghetti pasta in remaining broth according to package directions. Drain pasta after done and discard water. Set aside the pasta…Do not rinse.
- Melt the butter in that same (empty) pot and sauté the onion and bell pepper.
- Add tomatoes, soup, cooked chicken (cut into bite-size pieces), and spaghetti to the sautéed onion mixture, one at a time, and gently mix together.
- Add cheese and stir together, mixing well. Add salt and pepper to taste.
- Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching.
- SERVING SUGGESTIONS: Garnish with freshly grated Parmesan cheese and serve with a salad and hot garlic bread.