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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A quick, easy, one-dish weeknight meal invented by my mother-in-law. We love this stuff and use lots of jalapenos!! Chicken Spaghetti Texas-Style. The mix of jalapenos and cream keeps it from being too hot but maintains the spicy flavor. We serve with garlic bread for scooping up the sauce and a veggie on the side. Ingredients:
4 boneless skinless chicken breasts |
2 tablespoons butter |
1 tablespoon minced garlic |
1 tablespoon pickled jalapeno pepper, minced |
1 tablespoon pickled jalapeno pepper juice, from jar pickled jalapeno pepper |
1 (10 ounce) can cream of mushroom soup or 1 (10 ounce) can cream of chicken soup |
1 cup shredded monterey jack cheese |
1/2 cup milk |
pickled jalapeno pepper juice |
salt and pepper |
Directions:
1. Trim chicken breasts of fat and cut into bite-sized pieces. Saute in a large skillet with butter and garlic until cooked through and browned.
2. Add minced jalapenos and liquid. Saute until fragrant and pan is fairly dry.
3. Add soup, milk, and cheese. Simmer until heated through and cheese is melted. Add more milk or jalapeno liquid as desired to thin sauce.
4. Serve over spaghetti noodles.
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