Chicken Stew and Mexican Cheese Alfredo Recipe

Name: Chicken Stew and Mexican Cheese Alfredo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; salt to taste; 2 ounces spaghetti; 4 teaspoons butter; 2 teaspoons all-purpose flour; 1/2 cup prepared chicken stew; 2 teaspoons minced garlic; 2 teaspoons minced onion; 2 teaspoons dried oregano; 1 tablespoon shredded Mexican blend cheese, divided

Servings: persons

2 cups water
salt to taste
2 ounces spaghetti
4 teaspoons butter
2 teaspoons all-purpose flour
1/2 cup prepared chicken stew
2 teaspoons minced garlic
2 teaspoons minced onion
2 teaspoons dried oregano
1 tablespoon shredded Mexican blend cheese, divided

1
Bring water and salt to a boil in a saucepan.
2
Cook spaghetti at a boil until cooked through but firm to the bite, about 12 minutes; drain.
3
Melt butter in a skillet over medium heat.
4
Stir flour into the melted butter; add chicken stew, garlic, onion, and oregano.
5
Cook and stir the chicken stew mixture until thickened, 5 to 7 minutes.
6
Melt 2 1/2 teaspoons cheese into the chicken mixture.
7
Add spaghetti and toss to combine.
8
Top with remaining cheese to serve.

121

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups water, salt to taste, 2 ounces spaghetti, 4 teaspoons butter, and more.

Yes, Chicken Stew and Mexican Cheese Alfredo falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Stew and Mexican Cheese Alfredo

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