Mexican Chicken Spaghetti

 

I love recipes like the one I am sharing today. Not only are they delicious, but they are simple and  no fuss.

They also make great use of leftovers (such as cooked chicken) from the Sunday Roast, and can be done all in one pan, so not a lot of mess to clean up afterwards! 

 

I especially love this one I am sharing today as it combines two of my loves.  Tex Mex flavours and Pasta!

Those two together are quite simply two of my favorite things, and no small wonder! 

 

It uses leftover cooked chicken.  Usually when I roast a chicken I get at least three meals out of it depending on the size. 

The roast on the day, a day of leftovers and soup, sometimes even sandwiches.  Again, depending on the size.  You can even use rotisserie chicken in this which works very well.

 

You will need a tin of chopped tomatoes in tomato juice.  I have my favourites as you know. Cirio are always my choice of tomato. 

They just have a beautiful flavour and in my opinion are best quality. The chopped tomatoes are also in a lovely rich and thick tomato juice, which works very well in this recipe.

 

I use whole wheat spaghetti.  Since I was diagnosed with diabetes several years ago, I have made the move to whole wheat pasta and I have to say I really like it.  

At first I thought it might not have a palatable flavour and texture, but I was totally wrong.  You really can't tell the difference in my opinion.  Its really good and good for you! 

 

I adapted the recipe from one which I found on Tablespoon.  It used a brand name Taco seasoning.  I prefer to make my own.  I am funny that way. I kind of like to know all of the ingredients in things I use.  

I have included the recipe for that if you are also interested in trying it.  Its completely natural and contains nothing artificial, and . . . I think . . .  has a lovely authentic flavour. 

 

The original recipe had only tomatoes, chicken stock, onions and the seasoning along with the pasta and chicken.  I added some olives and garlic.  I like olives in Tex Mex cooking. 

 I used a mix of black and green olives, the dry cure ones, which have abundant flavour.  Abundant flavour means you don't need to use as many to get the same oomph.  You can, of course, leave them out if you wish! 

 

It all goes together very simply and quickly.  I like to have all of my ingredients ready ahead of time.  This makes the actually execution of the recipe quick, and easy. 

 

For a quick tip on breaking up spaghetti, I roll the spaghetti up in a clean tea towel and then (grasping both ends of the tea towel firmly) run the tea towel firmly down over the edge of a counter top.  

This breaks it up in lovely lengths, perfect for using in this recipe. 

 

I like that this all cooks in one pan.  The pasta takes on all of those delicious properties of the sauce and seasoning.

This is because it actually cooks in the sauce, absorbing all of those lovely flavours.  I love it when that happens.

   

Altogether this is a really lovely, family friendly dish.  I throw some cheese on the top of it (which melts nicely from the heat) and a smattering of sliced spring onions.  

You could add any of your favourite taco toppings if you wanted, shredded lettuce, picante sauce, sour cream, etc.  Use your imagination and just go with it!  I think crushed tortilla chips would also be nice! 

Yield: 4Author: Marie Rayner

Mexican Chicken Spaghetti

prep time: 10 minscook time: 20 minstotal time: 30 mins

I love no fuss meals like this that make good use of leftovers and can be cooked all in one pan.  This one is delicious.

ingredients:

225g spaghetti (1/2 pound)

(I use whole wheat)

60ml olive oil (1/4 cup)

1 medium onion, peeled and finely chopped

1 TBS minced garlic

1 (400g) tin of chopped tomatoes in juice, undrained (14 oz tin)

2 TBS Taco Seasoning Mix (see my recipe below)

720ml chicken stock (3 cups)

225g diced cooked chicken (1 1/2 cups)

a handful of green and black olives, sliced

salt and black pepper to taste

120g grated medium cheddar cheese (1 cup)

2 spring onions, sliced

a few more chopped olives to garnish

instructions:

Using a large heavy based deep skillet, add the olive oil and
heat.  Add the onions and garlic. Cook, stirring, over medium heat,
until they soften without browning. Add the undrained tomatoes. Heat
through for one minute.  Break up the spaghetti and add along with the
taco seasoning and chicken stock. Bring to the boil, and cook, stirring,
 until the spaghetti starts to get limp. Stir in the diced chicken and
olives.  Reduce heat to low and simmer for a further 15 minutes,
stirring frequently to make sure that the spaghetti doesn't catch and
stick to the bottom of the pan.  When it is done most of the liquid will
 be absorbed.  Taste and adjust seasoning with salt and pepper. 
Sprinkle the cheese on top along with the sliced spring onions and
chopped olives.  Serve immediately.

Make Your Own Taco Seasoning: Mix together 1 TBS mild chili
powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp
oregano and 1/2 tsp of onion powder, 1/4 tsp salt and 1/4 tsp black
pepper.  Store in an airtight container out of the light for up to 6
months.

Created using The Recipes Generator

 

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I also hope you will want to cook this recipe.  Its really delicious! Bon Appetit!