Do you want Mexican for dinner? Or how about pasta? Why not have them both! Does that sound too complicated? Well guess what, it’s not! Even if you are short on time, with this recipe, you can have Mexican and Italian for dinner tonight all cooked inside my favorite kitchen appliance- the crock pot! Mexican fajita spices, creamy sauce and lots and lots of necessary cheese all coat the pasta. Slow cooked chicken pieces, which we all know are amazingly soft and delicious, are thrown in as well making this crock pot pasta just the best. Now you know what to have for dinner tonight!

Ingredients:

1 Green Bell Pepper, diced

1 Onion, diced

1 Can Diced Tomatoes, drained

1 TSP Ground Cumin

1/2 teaspoon garlic powder

salt & pepper, to taste

5-6 chicken breasts

2 Cans Cream of Mushroom Soup

1 Box Barilla Spaghetti or Angel Hair, cooked and drained

2 cups Cheddar Cheese, grated

3/4 C Chicken Stock (or water)

 

Instructions:

Place onion, bell pepper, cumin, garlic powder, salt, pepper, chicken, mushroom soup and 1 cup of grated cheese together in a crock-pot. Stir to mix ingredients. Cook on high for 3-4 hours or until chicken is fully cooked.

Remove chicken breasts from the crock-pot, dice and return to crock-pot. Pour in cooked spaghetti, tomatoes and remaining cheese. Using a pair of tons coat the pasta in sauce and melt cheese, adding in a few splashes of chicken stock (or water). Cook another 20-30 minutes on low and serve.

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Quick tip: Use cream of chicken soup rather than cream of mushroom for a more hearty chicken flavor.

Recipe and image courtesy of My Heavenly Recipes