Wednesday, February 27, 2013

Cheesy Salsa Chicken Spaghetti

I think most of us can agree on the following two things: 1. Salsa chicken is one of the simplest, most delicious ways to serve chicken; and 2. Chicken spaghetti is one of the yummiest, most comforting meals on the planet. Now that we've established that, I think we can also agree that combining the two dishes results in a meal that is simple, flavorful, and delicious.

This meal really couldn't be easier. Salsa chicken, cheese sauce, spaghetti, and boom; dinner's ready. Joe liked this a lot, but the boys loved it. It's one of the only times I've ever successfully convinced them to eat Mexican(ish) food.

Salsa chicken is one of those things I always make in a big batch and freeze for later, and this is the perfect way to use it. Tacos one night, cheesy chicken spaghetti the next.

Cheesy Salsa Chicken Spaghetti

2 boneless skinless chicken breast halves
1 cup salsa
1/4 cup chicken stock
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/2 pound dry spaghetti, broken in half
4 tablespoons butter
1 red onion, finely diced
3 cloves garlic, minced
1 4-ounce can chopped green chilies, drained
Salt and pepper
3 tablespoons flour
2 cups milk
1/2 cup sour cream
2 cups freshly shredded cheddar or Monterey jack cheese
Chopped cilantro for serving

1. Combine chicken, salsa, chicken stock, chili powder and cumin in a Crock pot. Cover and cook on Low for 4 to 6 hours, until chicken shreds easily with a fork. Shred chicken and set aside.

2. Cook the spaghetti in boiling salted water until al dente; drain.

3. Meanwhile, heat the butter in a large saucepan over medium heat. Add onion; cook and stir until translucent. Add garlic and green chilies, season with salt and pepper, and cook for another minute or so.

4. Stir in the flour until smooth, then add the milk. Cook over medium heat, stirring often, until sauce is thickened and bubbly. Mix in the sour cream, then add the cheese in increments, letting each addition melt before adding more. Add the chicken to the cheese sauce.

5. Pour the cheese sauce over the spaghetti and stir to combine. Top each serving with a dollop of sour cream and a sprinkling of cilantro, if desired.


Allison said...

Great idea! I'm always trying to come up with ways to use my salsa chicken or pork and this is a great way to do it. Once I'm fully eating cheese again, I'll try this!

Jenny said...

Looks good!