Mexican Spaghetti Recipe

Name: Mexican Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, chopped; 2 garlic cloves or 1 tsp. minced garlic; 1/4 c. fat-free chicken broth (in a jar); 12 oz. spaghetti, broken into pieces; 1 (24 oz.) can whole tomatoes, undrained; 1 (14 oz.) can fat-free chicken broth; 2 c. cooked white meat chicken or white meat skinless turkey, cut in cubes; 1 1/2 c. picante sauce; 1 tsp. ground cumin; 1 c. grated nonfat Cheddar cheese

Servings: persons

1 large onion, chopped
2 garlic cloves or 1 tsp. minced garlic
1/4 c. fat-free chicken broth (in a jar)
12 oz. spaghetti, broken into pieces
1 (24 oz.) can whole tomatoes, undrained
1 (14 oz.) can fat-free chicken broth
2 c. cooked white meat chicken or white meat skinless turkey, cut in cubes
1 1/2 c. picante sauce
1 tsp. ground cumin
1 c. grated nonfat Cheddar cheese

1
In a large skillet over medium heat, saute onion and minced garlic in chicken broth.
2
Cook about 5 minutes.
3
Add 14 ounces chicken broth and whole tomatoes with juice.
4
Add picante sauce and cumin, simmering, covered, until spaghetti is cooked and most of the liquid is absorbed.
5
Add chicken and spoon into casserole dish sprayed with nonfat spray.
6
Sprinkle cheese on top.
7
Bake, covered, at 350u00b0 for 15 to 20 minutes, until cheese is melted. Yield: 6 to 8 servings

599

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: 1 large onion, chopped, 2 garlic cloves or 1 tsp. minced garlic, 1/4 c. fat-free chicken broth (in a jar), 12 oz. spaghetti, broken into pieces, and more.

Yes, Mexican Spaghetti falls under the Pasta & Noodles 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.

Mexican Spaghetti

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