Easy Mexican Chicken Spaghetti

Name: Easy Mexican Chicken Spaghetti
Total time: 45
Yield: 4
Ingredients: 1 pound spaghetti; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 small yellow onion, diced; 3 skinless, boneless chicken breast halves, cut into bite-size pieces, or more to taste; 1 (10.75 ounce) can cream of mushroom soup; 1 (10 ounce) can diced tomatoes with green chile peppers; 0.5 cup shredded Colby-Monterey Jack cheese

Recipe by KLSTEVE from allrecipes.com

Dinner 45 Mins.

Ingredients

4 servings

•

1 pound spaghetti
•

2 tablespoons olive oil
•

2 cloves garlic, minced
•

1 small yellow onion, diced

•

3 skinless, boneless chicken breast halves, cut into bite-size pieces, or more to taste
•

1 (10.75 ounce) can cream of mushroom soup
•

1 (10 ounce) can diced tomatoes with green chile peppers
•

0.5 cup shredded Colby-Monterey Jack cheese

Instructions

Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Preheat the oven to 350 degrees F (175 degrees C).
Heat olive oil in an oven-proof skillet over medium heat; cook and stir garlic until fragrant, about 1 minute. Add onion; cook and stir until onion begins to soften, about 2 minutes. Add chicken; cook and stir until chicken is no longer pink in the center, about 5 minutes.
Mix cream of mushroom soup and diced tomatoes with green chile peppers into chicken mixture. Mix spaghetti into chicken mixture and top with Colby-Monterey Jack cheese.
Place the skillet in the preheated oven and bake until cheese is melted and slightly brown, 15 to 20 minutes.