Mexican Chicken SpaghettiPhoto byGin Lee

Mexican Chicken Spaghetti

Experience the rich and vibrant flavors of my mouth-watering Mexican chicken spaghetti recipe. This dish combines traditional Italian pasta with a spicy Mexican twist, creating a unique and satisfying meal. 

Ingredients:

• 6 to 8 pieces of chicken (I am using chicken drumsticks today).
• 1 tablespoon of onion powder
• 1 tablespoon of thyme
• 1 teaspoon of celery flakes
• 3 to 4 cloves of minced garlic
• 1 tablespoon of soul seasoning
• 1 package of spaghetti noodles
• 1 can of Rotel tomatoes
• 1 block of Velveeta cheese
• 1 cup of pepperjack cheese
• Seasoning salt and freshly ground black pepper to taste
• 4 quarts of water, to cook the pasta
• 4 to 6 quarts of water, to cook the chicken pieces

Instructions:

In a large stock pot, add the raw pieces of chicken. To ensure even cooking of the chicken, add cold water to the pot. You'll want to add enough water to cover the chicken pieces.

Enhance the flavor of the stock by seasoning it with 1 tablespoon of onion powder, 1 tablespoon of thyme, 1 teaspoon of celery flakes, 3 to 4 cloves of minced garlic, and 1 tablespoon of soul seasoning, which will also help to season the chicken from within. 

Cook for about 30 to 45 minutes.

To determine if the chicken is fully cooked, use a knife to cut into the thickest part. If the juices run clear, the chicken is done. If the juices are red or pink, continue cooking until they run clear.

Preserve the chicken stock for future use in a variety of recipes by storing it in the freezer.

Allow the cooked pieces of chicken to cool, then take the meat off the bone and chop it in bite-sized chunks. Set aside.

Bring a large pot of water to a boil. Add the spaghetti noodles and cook for 12 minutes until they are al dente. Drain the noodles and set aside.

Cut the Velveeta cheese into small cubes. In a saucepan, add the cubes of Velveeta and 1 cup of pepperjack cheese. Melt the cheese over low heat, stirring constantly to prevent burning. Once the cheese is melted, add the can of Rotel tomatoes and stir until well combined.

Add the cooked, chopped chicken to the cheese sauce and mix well. Then, add the cooked spaghetti noodles and toss everything together until the noodles are coated in the cheese sauce.

Divide the Mexican spaghetti into bowls and serve hot. Add seasoning salt and freshly ground black pepper to taste, and enjoy!