Ingredients

The following ingredients have 6 Servings
  • 8 ounces dry Pot-Sized(tm) Thin Spaghetti, uncooked
  • 1 tablespoon canola oil
  • 3/4 cup chopped yellow onion
  • 2 cups shredded cooked chicken
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
  • 1 can (10 oz each) mild red enchilada sauce
  • 1 can (8 oz each) Hunt's® Tomato Sauce
  • 1 cup shredded Mexican blend cheese

Instruction

  • Cook spaghetti according to package directions. Meanwhile, heat oil in large skillet over medium-high heat. Add onion; cook 5 minutes or until tender, stirring occasionally.
  • Add chicken, drained tomatoes, enchilada sauce and tomato sauce to skillet; stir to combine. Bring to a boil. Reduce heat and simmer 10 minutes or until sauce has thickened slightly, stirring occasionally.
  • Drain spaghetti. Add to skillet; toss to combine. Top with cheese and let stand until cheese melts.