Chicken Stew and Mexican Cheese Alfredo |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
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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! Ingredients:
2 cups water |
salt to taste |
2 ounces spaghetti |
4 teaspoons butter |
2 teaspoons all-purpose flour |
1/2 cup prepared chicken stew |
2 teaspoons minced garlic |
2 teaspoons minced onion |
2 teaspoons dried oregano |
1 tablespoon shredded mexican blend cheese, divided |
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.
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