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Chicken Enchilada Skillet Spaghetti

Course Main dish
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 416kcal
Author Kat Jeter & Melinda Caldwell

Ingredients

  • 16 ounces Mueller's® Pot-Sized™ Thin Spaghetti
  • 2 cups chopped cooked chicken
  • 1 9 ounce can mild enchilada sauce
  • 1/4 teaspoon garlic powder
  • 1 cup light Alfredo sauce from a jar
  • 1 tablespoon all-purpose flour
  • Garnishes: shredded cheddar cheese chopped green onions, diced tomatoes

Instructions

  • Cook pasta according to package directions; drain.
  • In a medium saucepan, over medium-high heat, stir together chicken, enchilada sauce, garlic powder, Alfredo sauce, and flour.
  • Bring to a boil; reduce heat and let simmer for 5 to 10 minutes, stirring occasionally.
  • Add cooked spaghetti to enchilada sauce mixture and toss gently. Serve sprinkled with shredded cheddar cheese, chopped green onions, diced tomatoes, or other garnishes.
  • Cook's Tip: Use rotisserie chicken or canned white meat chicken for quick dinner prep.

Nutrition

Calories: 416kcal | Carbohydrates: 58g | Protein: 21g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 59mg | Sodium: 341mg | Potassium: 353mg | Fiber: 2g | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 0.6mg | Calcium: 18mg | Iron: 1.2mg