Tex Mex White Chicken Spaghetti
Spaghetti in a spicy white cheddar cheese sauce, with chicken, diced tomatoes and cilantro.
Servings: 6 servings
Calories: 513kcal
Ingredients
- 16 ounces spaghetti
- 3 tablespoons butter
- 1/2 cup onion diced
- 2-3 cloves garlic minced
- 3 tablespoons all purpose flour
- 1 1/2 cups chicken stock
- 1 cup milk
- 1/2 cup sour cream
- 8 ounces grated white cheddar cheese
- 1 10 oz. can diced tomatoes and green chilies, undrained
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- Dash of cayenne pepper
- Salt and pepper to taste
- 2 cups cooked shredded chicken
- 2 tablespoons chopped fresh cilantro
- Diced tomatoes for garnish, optional
Instructions
- Cook spaghetti according to package directions; drain.
- Meanwhile, melt butter in a medium saucepan over medium-high heat. Add onions and garlic and saute until softened, 3-5 minutes.
- Stir in flour and cook 2 minutes more. Slowly whisk in chicken broth and milk. Stir in sour cream. Bring to a simmer, stirring often, until sauce is thickened.
- Add white cheddar cheese and stir until melted and smooth. Stir in diced tomatoes and green chilies, cumin, chili powder, cayenne, and salt and pepper, to taste.
- Add cooked spaghetti and chicken and to coat everything evenly in sauce. Taste and adjust seasonings. Stir in cilantro just before serving.
- Garnish with additional chopped cilantro and diced tomatoes, if desired.
Nutrition
Serving: 1g | Calories: 513kcal | Carbohydrates: 38g | Protein: 29g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 580mg | Fiber: 3g | Sugar: 6g