Spicy Chicken Cowboy Spaghetti Recipe
A spicy white sauce cowboy chicken spaghetti recipe made with Alfredo sauce, diced tomatoes and green chilies.
Ingredients
- 2-3 lbs boneless skinless chicken tenderloins thawed
- 15 oz jar alfredo sauce
- 1-2 tbsp olive oil
- 10.5 oz can cream of chicken soup
- 10 oz can diced tomatoes and green chilies
- 8 oz spaghetti
- salt and pepper to taste
optional:
- fresh basil
Instructions
- Prepare spaghetti according to package instructions. While spaghetti is boiling, cook chicken tenderloins with olive oil (1-2 tbsp) and salt and pepper (to taste) in a large skillet over medium heat. When chicken is nicely browned and cooked through, remove from skillet and cut into small pieces.
- When spaghetti is done, drain and set aside.
- Using the same large skillet the chicken was cooked in, add alfredo sauce, cream of chicken soup and tomatoes and diced green chilies.
- Stir over medium-high heat for about 5 minutes or until it the sauce is nicely incorporated and heated through. Add chicken and spaghettil!
- optional: top with fresh basil.
Nutrition
Calories: 2820kcal, Carbohydrates: 104g, Protein: 86g, Fat: 222g, Saturated Fat: 103g, Polyunsaturated Fat: 53g, Monounsaturated Fat: 60g, Trans Fat: 0.02g, Cholesterol: 877mg, Sodium: 11552mg, Potassium: 2112mg, Fiber: 7g, Sugar: 37g, Vitamin A: 1818IU, Vitamin C: 66mg, Calcium: 295mg, Iron: 13mg