Angel Hair Chicken Spaghetti
Angel hair pasta tossed with chicken, tomatoes with green chiles, mushrooms, and melted cheese in a creamy sauce.
Equipment
- Large pot
- Colander
- Wooden spoon
Ingredients
Main Ingredients
- 8 oz angel hair pasta
- 2 cup cooked chopped chicken
- 1 can cream of chicken soup ten and a half ounce can
- 1 can diced tomatoes with green chiles ten ounce can
- 1 cup shredded cheese cheddar or Monterey Jack
- 1 cup sliced mushrooms
- ½ cup reserved pasta water
- ½ tsp salt
- ¼ tsp black pepper
Instructions
Cooking
- Boil. Cook the pasta four to five minutes and reserve pasta water.
- Combine. Return the pasta to the pot with the chicken, soup, tomatoes, and mushrooms.
- Warm. Stir over low heat for five minutes.
- Melt. Add the cheese a handful at a time until melted.
- Season. Add salt and pepper to taste and serve.
Notes
Substitutions: Use rotisserie chicken, bell peppers in place of mushrooms, or regular spaghetti.
Tips: Keep the heat low and loosen the sauce with pasta water.
Storage: Refrigerate for three days or freeze for up to two months.
Nutrition is calculated per serving.