Chicken Stew and Mexican Cheese Alfredo

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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!

Recipe Placeholder Image
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings:
1
Yield:
1 serving

Ingredients

  • 2 cups water

  • salt to taste

  • 2 ounces spaghetti

  • 4 teaspoons butter

  • 2 teaspoons all-purpose flour

  • ½ 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.

Nutrition Facts (per serving)

598 Calories
30g Fat
58g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 1
Calories 598
% Daily Value *
Total Fat 30g 38%
Saturated Fat 16g 81%
Cholesterol 102mg 34%
Sodium 315mg 14%
Total Carbohydrate 58g 21%
Dietary Fiber 4g 16%
Total Sugars 2g
Protein 25g 49%
Vitamin C 10mg 11%
Calcium 210mg 16%
Iron 5mg 25%
Potassium 552mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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