Chicken Stew and Mexican Cheese Alfredo recipe

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Ingredients

2 cups water
salt to taste
2 ounces spaghetti
4 teaspoons butter
2 teaspoons all-purpose flour
½ cup prepared chicken stew
2 teaspoons minced garlic
2 teaspoons minced onion
2 teaspoons dried oregano
1 tablespoon shredded Mexican blend cheese, divided

Nutrition Info

597.7 calories
carbohydrate: 58.3 g
cholesterol: 102.2 mg
fat: 29.8 g
fiber: 4.4 g
protein: 24.6 g
saturatedFat: 16.2 g
servingSize: -
sodium: 314.8 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring water and salt to a boil in a saucepan. Cook spaghetti at a boil until cooked through but firm to the bite, about 12 minutes, drain.

  2. Melt butter in a skillet over medium heat. Stir flour into the melted butter, add chicken stew, garlic, onion, and oregano. Cook and stir the chicken stew mixture until thickened, 5 to 7 minutes.

  3. Melt 2 1/2 teaspoons cheese into the chicken mixture. Add spaghetti and toss to combine. Top with remaining cheese to serve.

Recipe Yield

1 serving

Recipe Note

I was hungry and wanted pasta. I found an Alfredo recipe, but found I didn't have milk or Parmesan cheese! So I created this and it was perfect!

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