Enchilada Chicken Spaghetti Skillet
Minutes Prep time: 25
Minutes Total time: 30
Servings: 6
Difficulty: easy
Minutes Prep time: 25
Minutes Total time: 30
Servings: 6
Difficulty: easy
8 ounces dry Pot-Sized(tm) Thin Spaghetti, uncooked
1 tablespoon canola oil
3/4 cup chopped yellow onion
2 cups shredded cooked chicken
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
1 can (10 oz each) mild red enchilada sauce
1 can (8 oz each) Hunt's® Tomato Sauce
1 cup shredded Mexican blend cheese
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 148 mg | 15% |
Carbohydrate | 40 g | 13% |
Cholesterol | 59 mg | 20% |
Total Fat | 13 g | 20% |
Iron | 2 mg | 12% |
Calories | 388 kcal | 19% |
Sodium | 813 mg | 34% |
Protein | 25 g | 49% |
Saturated Fat | 5 g | 23% |
Sugars | 4 g | 0 |
Vitamin C | 5 mg | 8% |
Cook spaghetti according to package directions. Meanwhile, heat oil in large skillet over medium-high heat. Add onion; cook 5 minutes or until tender, stirring occasionally.
Add chicken, drained tomatoes, enchilada sauce and tomato sauce to skillet; stir to combine. Bring to a boil. Reduce heat and simmer 10 minutes or until sauce has thickened slightly, stirring occasionally.
Drain spaghetti. Add to skillet; toss to combine. Top with cheese and let stand until cheese melts.
Pot-Sized Thin Spaghetti is 5 inches long --- the perfect size to fit in a pan without breaking. If Pot-Sized Thin Spaghetti is not available, break regular thin spaghetti in half for this recipe.
Enchilada Chicken Spaghetti Skillet