Mexican Spaghetti
A one pot meal, nutritious and delicious, quick and easy, this Mexican Spaghetti makes for the perfect weeknight meal. It tastes so familiar with your favorite taco ingredients but so unique when made in pasta form.
Servings: 4
Calories: 515kcal
Equipment
- skillet
- Knife
- Cutting Board
- Rubber Spatula
- Measuring cups and spoons
Ingredients
- 1 lbs ground chicken 90% lean or higher
- 1 packet taco seasoning
- 1 white onion
- 1 cup bell pepper diced
- 1 tsp minced garlic
- 1 tbsp cilantro
- 1 can tomato sauce 8 oz
- 1 can fire roasted diced tomatoes 14.5 oz
- 2 cups water
- 1 box Banza spaghetti noodles
- 2 tbsp green onion chopped
- ½ cup Pepper Jack Cheese
- ½ cup Colby Jack Cheese
Instructions
- First prepare the vegetables - dice white onion and bell pepper.
- Heat a large skillet to medium heat. Grease with cooking spray and add ground chicken, minced garlic, diced white onion, diced bell pepper, and taco seasoning. Cook until the meat is no longer pink.
- Add the canned diced tomatoes, tomato sauce, and water. Bring the skillet to a boil and stir all together.
- Then, break the spaghetti noodles into thirds and add to the skillet. Use a large spoon to cover all of the noodles with the sauce ingredients (this is going to cook the noodles).
- Turn the heat down to medium-low and cover the skillet. Simmer for 25 minutes - stirring every 5 minutes or so to ensure noodles cook through and don’t clump together or stick to the bottom of the pan
- Once the noodles are fully cooked, it’s ready to serve! Top with the cheese, cilantro, green onion and avocado. Enjoy!
Video
Notes
Chickpea noodles generally cook much faster than regular noodles. Add ¼ cup more water for regular noodles and simmer for ~5 minutes longer.
Nutrition
Serving: 1 serving | Calories: 515kcal | Carbohydrates: 53g | Protein: 43g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 122mg | Sodium: 819mg | Potassium: 1069mg | Fiber: 8g | Sugar: 9g