Mexican Spaghetti
55 mins (prep 15, cooking 40)
13 ingredients
6 servings
A good way to use up leftover rotisserie chicken. I've tried this recipe the original way and the low fat way and it's good both ways with the only difference being that I prefer regular cheddar cheese.

Categories:  <-60-mins , chicken , pasta,-rice-and-grains , north-american , poultry , spaghetti , mexican , meat , pasta , time-to-make ,
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Serving Size (266.76 g)
Servings 6
Amount per Serving
Calories 440.36 Calories from Fat 121.14
% Daily Value *
Total Fat 13.46g 124.22%
Saturated Fat 3.01g 90.21%
Trans Fat 0.01g %
Cholesterol 97.16mg 194.32%
Sodium 821.55mg 205.39%
Total Carbohydrate 39.58g 79.17%
Dietary Fiber 3.43 g 82.37%
Sugars 5.05 g %
Protein 39.08g 468.91%
Vitamin A 593.69IU% Vitamin C 0.08mg%
Calcium 35.82mg% Iron 3.42mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large, cloves garlic, whole tomatoes, grated cheddar cheese