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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Tossed this together with what I had on hand. I might consider doubling the rotel next time! Ingredients:
4 -5 boneless chicken thighs, cubed |
5 teaspoons minced garlic, separated |
14 ounces chicken broth |
10 ounces rotel |
1 tablespoon dried parsley |
1/4 teaspoon chili pepper flakes (optional) |
1/4 cup butter |
8 ounces spaghetti |
parmesan cheese, to taste |
Directions:
1. In a medium skillet, add 2 1/2 tsp minced garlic, chicken broth and cubed chicken.
2. Cook approximately 15-20 minutes until chicken is cooked.
3. While chicken is cooking, boil water and cook pasta.
4. In a small pot, cook the rotel, parsley and 2 1/2 tsp of minced garlic. Add pepper flakes if desired.
5. When pasta is done toss into the chicken mixture and then mix in the rotel mixture.
6. Serve.
7. Top with parmesan and additional parsley if desired.
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