Chicken Stew and Mexican Cheese Alfredo

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!

Step: 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.

Step: 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.

Step: 3

Melt 2 1/2 teaspoons cheese into the chicken mixture. Add spaghetti and toss to combine. Top with remaining cheese to serve.

Per Serving: 598 calories; protein 24.6g; carbohydrates 58.3g; fat 29.8g; cholesterol 102.2mg; sodium 314.8mg.