Chicken Spaghetti with Rotel
Ingredients
The pasta
-
10
oz
dry spaghetti pasta
The chicken
-
1
lb
skinless chicken breasts
The vegetables
-
½
cup
chopped green peppers
-
½
cup
chopped red peppers
-
½
cup
chopped onions
The sauce
-
1
tbsp
unsalted butter
-
3
cloves
minced garlic
-
1
cup
chicken broth
-
4
oz
cream cheese
-
½
cup
heavy whipping cream
-
15.5
oz
fire-roasted tomatoes
-
1½
cups
shredded cheddar cheese
-
½
cup
shredded parmesan cheese
The seasonings
-
2
tsps
Italian Seasoning
-
to taste
salt
-
to taste
pepper
-
2
tsps
olive oil
Instructions
- Cook the spaghetti according to the package instructions.
- In a large pot, heat 1 teaspoon of olive oil and cook the chicken cubes with Italian seasoning, salt, and pepper until fully cooked.
- Remove the chicken and set aside.
- Sauté the green peppers, red peppers, and onions in the pot until translucent.
- Add butter and garlic to the pot, cooking for 2 minutes before deglazing with a few tablespoons of broth.
- Add the remaining broth, cream cheese, heavy cream, cheddar, parmesan, fire-roasted tomatoes, and seasonings, stirring until the cheese melts.
- Return the cooked pasta, chicken, and vegetables to the pot and stir.
- Reduce heat and simmer for 15-20 minutes before serving.
Nutrition Facts (estimated)
Servings
5
Calories
690
Total fat
38g
Total carbohydrates
49g
Total protein
39g
Sodium
0mg
Cholesterol
0mg
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