Chicken Spaghetti

Directions

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   Notes: -I used leftover chicken from a rotisserie chicken.
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   -This fit into an 8x8 pan.
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   -Heat oven to 350F.
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   1.In a medium pan over medium heat, heat up about 1 teaspoon of oil.
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   In another, boil water for the pasta.
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   2.Finely chop the onion, garlic, and jalapeno and saute in the oil for about 10 minutes, then add salt and pepper.
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   3.Once the water comes to a boil, add the pasta and cook until al dente (look on the package to see the cooking time for al dente).
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   Once finished, drain pasta and toss it with the remaining 2 teaspoons of oil so the pasta doesnt clump together.
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   4.Add the tomatoes into the pan with the onions and saute for another 8 minutes; turn off the stove.
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    Add in the paprika and cream of chicken soup.
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    5.Add the cream, sour cream, chicken and cheese (Mexican blend).
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    Taste to see if it needs more salt and pepper.
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    6.Toss the pasta in with the chicken mixture and pour into the greased pan and top with about 2 Tablespoons of extra cheese.
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    7.Cover the chicken with foil and cook in the preheated oven for 20 minutes, remove the foil and cook for about 10 more minutes.
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    8.
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    Serve with a salad and bread.