Easy Mexican Chicken Spaghetti

Ingredients

• spaghetti (0.453592 kg)
• olive oil (30 ml)
• garlic (2 whole)
• yellow onion (1 )
• chicken breast halves (0.85 kg)
• cream of mushroom soup (300 g)
• diced tomatoes with green chile peppers (284 g)
• Colby-Monterey Jack cheese (120 g)

Instructions

1. 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.
2. Preheat the oven to 350 degrees F (175 degrees C).
3. 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.
4. 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.
5. Place the skillet in the preheated oven and bake until cheese is melted and slightly brown, 15 to 20 minutes.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 725
• fat: 21 g
• sats: 7 g
• carbs: 95 g
• fibre: 5 g
• protein: 38 g
• salt: 0.953 g