Mexican Chicken Spaghetti
Who knew the merger of Mexican spices and Italian noodles could be so delicious? But don’t take our word for it. Give it a try!
Prep Time:
25 min
Cook Time:
50 min
Servings:
8
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Ingredients
- 12 Ounces spaghetti
- 1/4 Cup butter
- 20 Ounces frozen peppers and onion blend thawed
- 1/4 Cup all purpose flour
- 3 Cups chicken broth
- 10 Ounces canned diced tomatoes and green chiles
- 8 Ounces cream cheese softened
- 3 Cups pepper Jack cheese shredded
- 1 Package Bob Evans Sweet Corn with Chipotle Butter Sauce
- 1 Tablespoon chili powder
- 4 Cups chicken cooked, chopped
- 3 Tablespoons fresh cilantro chopped
- 1 Tablespoon ground cumin
- 1 Cup blue corn tortilla chips coarsely crushed
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Bob Evans Sweet Corn with Chipotle Butter SauceInstructions
- Preheat oven to 350°F.
- Cook pasta according to package directions; drain, and return to pot.
- Meanwhile, melt butter in a large Dutch oven over medium heat. Add peppers and onion blend, and cook 5 to 6 minutes or until tender.
- Add flour; cook, stirring constantly, 2 minutes. Gradually add broth and diced tomatoes and green chiles; bring to a boil, reduce heat, and simmer until slightly thickened.
- Add cream cheese and shredded cheese, stirring until melted. Stir in corn and sauce, chicken, cilantro, and cumin until blended. Season with salt and pepper, if desired.
- Add chicken mixture to pasta in pot; toss. Spoon into a lightly greased 13 -x 9-inch baking dish. Bake 30 to 40 minutes or until hot and bubbly.
- Sprinkle with crushed chips and garnish with fresh cilantro leaves, if on hand.
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