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Tex-Mex White Cheddar Chicken Spaghetti Recipe

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This recipe for Tex-Mex White Cheddar Chicken Spaghetti is from New Lima Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 lb. thin whole wheat spaghetti noodles
3 T. butter
1 onion, diced
3 cloves garlic, minced
2 T. all purpose flour
2 c. cooked and shredded chicken
1 c. chicken broth
1 c. milk
1/2 c. sour cream
8 oz. sharp white cheddar cheese, grated
1 (10-oz.) can diced tomatoes with green chilies, undrained
1/2 tsp. cumin
1/2 tsp. salt and pepper, or to taste
chopped cilantro
Directions:
Directions:
Bring a large pot of water to boil. Cook spaghetti to al dente and drain. Meanwhile, melt butter in a medium saucepan over med-high heat. Add onions and saute until softened, about 5 minutes. Add garlic; cook and stir for 30 seconds. Stir in flour and cook until the flour is completely combined and bubbling. Slowly whisk in chicken broth, milk, and sour cream. Cook until the sauce is thickened. Sprinkle in grated cheese and stir until melted. Stir in Rotel, cumin, salt, pepper, chicken and cooked spaghetti. Toss to coat evenly. Adjust seasonings according to taste. Serve warm, sprinkling each serving with cilantro, if desired.

 

 

 

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