Description
This dish is an easy meal that my Mom used to make when we were little. It is so easy and it is delicious!
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
- ½ 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.
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Servings: 4