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One Pot Mexican Spaghetti

Baker Peabody Recipe by
(3 reviews)
One Pot Mexican Spaghetti
  • Prep Time 10 min
  • Total Time 40 min
  • Servings 4
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One Pot Mexican Spaghetti

A quick weeknight meal with only one pot to clean!

Ingredients

1/2
pound spaghetti or angel hair pasta
1/4
cup olive oil
1
medium onion, diced
1
tbsp minced garlic
1
can Muir Glen™ diced tomatoes
2
tsp. Old El Paso™ taco seasoning mix
3
cups chicken stock (such as Progresso™ 100% Natural chicken broth)
1 1/2
cups diced cooked chicken
1
cup cheddar cheese (optional)

Directions

  • 1 In a large pot heavy bottomed pot add the olive oil, onions, and garlic. Cook over medium-high heat until the onions become translucent, about 3 minutes.
  • 2 Add the diced tomatoes, including the juice. Stir and let cook for minute.
  • 3 Add the pasta. I broke the pasta up into pieces as they are easier to fit in the pot.
  • 4 Add the taco seasoning.
  • 5 Add the three cups of chicken stock. Bring to a boil and cook until spaghetti noodles start to get limp.
  • 6 Add the diced chicken. Turn the heat down to medium-low and let simmer for about 15 minutes. Stir often so that the pasta does not stick to the bottom. If you need to you can add more chicken stock or water.
  • 7 When all the liquid is used up the dish is done. Place into individual bowls and top with cheese if desired.
See Step By Step

Step By Step  

With just one pot, you can cook up an easy Mexican spaghetti with chicken for dinner!

As prepared by Baker Peabody,

While I love cooking, I can’t stand the cleaning part that comes with it.

So until I can hire a sous chef to come and clean up after me, I try and minimize the mess the best I can. Whenever I can make a one pot dish for dinner I'm a happy camper. This One Pot Mexican Spaghetti is perfect for a quick and easy clean up weeknight meal!

This is the basic recipe, but you could add more based on your preferences. Like heat? Add jalapeno or some smoky chipotles (my family are wimps so we skipped that). You could add black beans and corn. Green chilies. You can skip the chicken and make it with vegetable stock for a vegetarian option – or go the opposite direction and add ground beef.

To make the spaghetti:


One Pot Mexican Spaghetti

In a large, heavy-bottomed pot add the olive oil, onions, and garlic. Cook over medium-high heat until the onions become translucent, about three minutes. 


One Pot Mexican Spaghetti

Add the diced tomatoes, including the juice. Stir and let cook for one minute.


One Pot Mexican Spaghetti

Add the pasta. I broke it up into pieces, as they are easier to fit in the pot.


One Pot Mexican Spaghetti

Add the taco seasoning.


One Pot Mexican Spaghetti

Add the three cups of chicken stock. Bring to a boil and cook until the spaghetti noodles start to get limp.


One Pot Mexican Spaghetti

Add the diced chicken. Turn the heat down to medium-low and let simmer for about 15 minutes. Stir often so the pasta does not stick to the bottom. If you need to, you can add more chicken stock or water.


One Pot Mexican Spaghetti

When all the liquid is used up, the dish is done.


One Pot Mexican Spaghetti

Place into individual bowls and top with cheese if desired.


One Pot Mexican Spaghetti

Grab a fork and dig in!

See Recipe
Nutrition Information 
No nutrition information available for this recipe
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