Ingredients
Scale
- 1 pound spaghetti
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10 ounce) can diced tomatoes and green chilies, undrained (like Rotel)
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped green onions, for garnish
Instructions
- Step 1: Cook spaghetti according to package directions. Drain well and set aside.
- Step 2: While the spaghetti is cooking, cut the chicken breasts into bite-sized pieces. Heat olive oil in a large skillet over medium heat. Add the chicken and onion and cook until chicken is cooked through and onion is softened, about 5-7 minutes.
- Step 3: Stir in the cream of mushroom soup and diced tomatoes and green chilies. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Step 4: Add the cooked spaghetti to the skillet and toss to coat with the sauce.
- Step 5: Stir in 3/4 cup of the Monterey Jack cheese until melted.
- Step 6: Serve immediately, garnished with the remaining Monterey Jack cheese and chopped green onions.
Notes
- For best flavor, store leftovers in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of milk or broth to the spaghetti to prevent it from drying out.
- Serve this hearty pasta with a side of garlic bread and a simple green salad for a complete meal.
- To prevent the cheese from clumping, stir it in gradually over low heat until just melted.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American