Thursday, March 7, 2013

Mexican chicken spaghetti

I really liked this dish, which was surprising.  I haven't cared much for chicken lately.   I thought it was from having eaten vegetarian for a long time, but after finding out I was pregnant, I've decided that maybe I can just blame it on pregnancy.  This is one of the fist meals I tried when trying chicken again and I really liked it.  Some of my favorite things about this meal were - 1) it was easy, 2) the spaghetti cooked in the crock pot, 3) it wasn't as spicy as the chicken spaghetti's I've had in the past, and 4)it didn't have any cream of anything soups.  Good recipe if you ask me.  It was nice and creamy with a great flavor. 

  • 1 pound boneless, sinless cicken breast
  • 1 can black beans (rinsed and drained)
  • 2 cups salsa (I'm partial to Jack's sold at costco - fresh salsa with a hint of lime.  Yum!)
  • 2 cups frozen corn
  • 1 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 oz spaghetti noodles, broken into small pieces
  • 2 - 3 cups hot water
  • 8 oz cream cheese
  1. Place chicken in the bottom of a 5 quart crock pot.  Add beans, salsa, corn, salt and pepper.  Pour 1 cup of water over the top.
  2. Cover and cook on low for 6 hours.
  3. Remove the chicken and shred.  Return to the crock.  Add 2 cups hot water (original said 3 but a comment said they did 2 and so did I.  I may have added 1/2 cup more, I can't remember.  If you don't look like you have enough water, feel free to add 3 cups.  You just want enough to be able to submerge your noodles, but not so they look like they are drowning.  You don't want soup in the end.)  Add broken spaghetti noodles.  Push down to submerge.  Turn crock to high and cook for 45 minutes-1 hour.  
  4. Turn off crock.  Add cream cheese and let melt.  (I cut my cream cheese into squares before adding to speed up the melting process.  Stir and serve. 

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