Spicy Chicken Spaghetti
Ingredients
- 1 whole chicken
- 2-3 chicken boullion cubes
- 1 medium to large onion, chopped
- 1-2 cloves garlic, minced
- 1 package of spaghetti
- 1 can cream of mushroom soup
- 2 cans of Rotel diced tomatoes with chilies, drained
- 8 oz. Velveeta cheese, cubed
- Tony's Creole Seasoning (other equivalent) to taste
Directions
Place the chicken, boullion cubes and onion in a large pot with enough water to cover. Boil until chicken is done. When done, remove the chicken to cool. While the chicken is cooling. Bring the chicken broth leftover to a boil and cook spaghetti as desired. In the meantime, de-bone the chicken. Add remaining ingredients to stock and spaghetti cooking on medium low. Place the de-boned chicken pieces (whatever size you desire) in the pot. Heat through and serve.
It does get rather spicy; you can adjust that by getting the mild version of Rotel tomatoes or just use regular diced tomatoes and decreasing the amount of Creole seasoning.
