Chicken Stew and Mexican Cheese Alfredo Recipe

Chicken Stew and Mexican Cheese Alfredo Recipe

  • 2 cups water
  • salt to taste
  • 2 ounces spaghetti
  • 4 teaspoons butter
  • 2 teaspoons all-purpose flour
  • 1/2 cup prepared chicken stew
  • 2 teaspoons minced garlic
  • 2 teaspoons minced onion
  • 2 teaspoons dried oregano
  • 1 tablespoon shredded Mexican blend cheese, divided
  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.
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