This Texas chicken spaghetti recipe has juicy rotisserie chicken, a creamy sauce, and bold Tex-Mex flavors from the peppers and Rotel. It's rich, slightly spicy, and full of meat and veggies. And it's ready in under an hour!
3 Tbsp. butter
8 Oz. package mushrooms (I prefer shitake and button)
1 yellow bell pepper, small diced
1 Poblano, small diced, seeded
1 Jalapeno, small diced, seeded
1/2 onion, small diced
1 Teaspoon salt
3/4 lb. of spaghetti pasta ( 3/4 of a box)
2 Tbsp flour
2 Cup Chicken Stock
1 Can Rotel tomatoes and green chiles, (or 1 can petite diced tomatoes)
8 Oz. Velveeta cheese, cut into cubes
1/2 Cup cream
1 Rotisserie chicken, with the juices reserved from the bottom of the container
4 Oz. cheddar cheese for sprinkling on top
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