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Chicken Stew and Mexican Cheese Alfredo

Chicken Stew and Mexican Cheese Alfredo

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
musicaltaco

musicaltaco

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!

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Ingredients {{adjustedServings}} servings

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Nutrition

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  • Calories:
  • 598 kcal
  • 30%
  • Fat:
  • 29.8 g
  • 46%
  • Carbs:
  • 58.3g
  • 19%
  • Protein:
  • 24.6 g
  • 49%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 702 mg
  • 28%

Based on a 2,000 calorie diet

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.
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