I am always trying to figure out new recipes to feed my family that everyone will enjoy, and so no one gets bored. There is nothing worse than having to cook four different meals for dinner. Before I was a parent I said that my kids would just eat whatever was put in front of them, or they’d go to bed hungry. Ummmm yeah, that’s not exactly how it works. So, I am constantly trying to feed them new, and interesting, things hoping that one, or more, recipes will peak their interest.
We now have a new favorite that I make at least every other week and we eat it for dinner and then there is enough left over for my husband to eat it for two lunches. This makes a giant pot of spaghetti! You are probably wondering how I can consider spaghetti to be healthy! I am not a low carb, or no carb, girl. I don’t condone it, and I don’t promote it. Carbs are our friends. 😉
Tip: once you chill your pasta it creates resistant starch; even after it is reheated. This helps to keep all the blood sugar spikes from occurring so you aren’t left wanting to eat the entire pot of pasta on your own.
This is one of those meals that the carbs are the vessel for the protein, and it is extremely high in potassium. Serve it with a large green salad with all the goodies like tomatoes, cucumbers, and black olives, and you have a meal fit for a king!
While both my husband and I are truly in love with this recipe we differ on one thing. The protein. I like chicken, and he likes tuna. I suppose that you could also use lean ground beef, ground turkey, or ground chicken as well if you wanted to. I find a nicely browned chicken breast to be the perfect addition to this pasta, but, like I said, he likes tuna in his. So, you be the judge of what you think tops this best! I know that the directions sound complicated, but once you make it, it is a piece of cake… or bowl of pasta. I also like to add a few pickled jalapenos on top of mine, as you’ll notice in the picture. They seem to give it just the right amount of kick. Cook up a nice big pot of pasta, pick your protein, throw together a salad then you can sit back, relax, and enjoy!
Creamy Mexican Spaghetti
By Angie Gouchenour
3 Tablespoons butter
2 Tablespoons all-purpose flour
½ cup milk (I used 1%)
½ cup sour cream
1 cup chicken broth
6 ounces extra sharp cheddar cheese – Shredded
10 ounce can tomatoes with chilies – Drained
½ teaspoon cumin
12 ounces Ronzoni Garden Delight Spaghetti – Cooked and drained
In a large pan, or pot (I just use the same pan I boiled the spaghetti in) melt the butter over medium heat
Remove the butter from the heat and stir in the flour creating a roux
Once the butter and flour are smooth slowly add the milk stirring to keep smooth; Return to the heat
Stir in the sour cream until combined; Then add the chicken broth and bring to a boil
Add the cheese to the pan and stir until smooth; dump in the tomatoes and chilies, and cumin and combine
Bring back to a boil until thickened; Add spaghetti and coat completely (The sauce thickens as it cools)
SEE NOTES ABOVE on topping this amazing spaghetti
325 per a little bit over ¾ cup (I use a 2 cup glass measuring cup so it is easier to measure)
Modified from Half Hour Meals