Gluten Free Mexican Chicken Spaghetti

This creamy Mexican-inspired chicken spaghetti is a full-on twist on traditional spaghetti!

Yield 6-8 servings

Mexican Chicken Spaghetti

Creamy and comforting, this Mexican chicken spaghetti is full of the classic flavors of Mexico with the familiarity of everybody's favorite Italian pasta dish. It's the best of both worlds and it makes spaghetti night better than ever! In fact, this is my family's new favorite way to have spaghetti.

We had it twice in a week. Twice in 36 hours, actually. We had it for dinner one night and then I made a whole new batch for lunch the following day. It's that good, y'all. I don't know if it's the creamy soupy base, the sweet tomatoes or the just al dente spaghetti. Maybe it's those rich, Mexican flavors? That amazing taste of coriander/cilantro really kicks this up!

Listen, this is one of those dishes you've got to make. Serve it for you family on a day when everybody's slightly on edge and in need of something comforting. This spaghetti should work for the UN, because it has the power to dissolve conflict and bring people together. The next time you need a quick dish for a work or church function, whip this up. You'll be everybody's best friend. It's kid-friendly and even elegant enough to be served for a dinner party. Seriously, this spaghetti is like jeans. Dress it up or down and it still looks (and tastes!) great.

Did I mention that it's quick? I whipped up the entire dish, start to finish in about 20 minutes. That alone is reason enough to give this recipe a try. Tasty, easy, quick. Win, win, winning. Are you ready to change your life one bowl of spaghetti at a time?

Ingredients:

For the Mexican chicken spaghetti
1/2 tbsp onion powder/granules
1/2 tbsp garlic powder/granules
1 onion, diced
1 bell pepper, diced
1 tbsp ground coriander
1 can gluten free cream of mushroom soup
1 can gluten free cream of chicken soup
2 tbsp butter
160g (about two) chicken breasts, cooked
250g gluten free spaghetti noodles
handful cherry tomatoes, halved
fresh coriander/cilantro
shredded cheese
salt
pepper

**Notes**

• Use cooked chicken from the deli counter and this meal comes together in mere minutes!
• For al dente spaghetti, I tend to cook it about two minutes less than the packet states, if the packet doesn't have instructions for cooking it al dente.
• If you really want it to taste Mexicany, ramp up the coriander/cilantro as that's a distinct flavor in many Mexican dishes! 
• Don't fancy spaghetti? Swap the noodles for any other type of pasta or even rice! 

Love easy chicken recipes? Follow this board:

Instructions:

Mexican Chicken Spaghetti

1. Boil spaghetti until al dente (cooked but with a slight bite). Strain and set aside.
2. Add butter to the pot used to make the spaghetti and saute onion and bell pepper with onion and garlic powders and ground coriander for about 3 minutes or until onions are soft.
3. Add tomatoes, both cans of soup, cooked chicken and spaghetti. Mix well.
4. Add cheese, salt, pepper and fresh coriander, all to taste.
5. Heat through until cheese is melted, stirring.

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