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Chicken Stew and Mexican Cheese Alfredo

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"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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30 m servings 598 cals
Original recipe yields 1 servings (1 serving)

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  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.

Nutrition Facts

Per Serving: 598 calories; 29.8 g fat; 58.3 g carbohydrates; 24.6 g protein; 102 mg cholesterol; 315 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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