Easy Chicken Spaghetti with Rotisserie Chicken

About This Recipe

Low carb hearts of palm pasta with pulled rotisserie chicken in a creamy sauce and topped with melted cheddar and monterey jack cheese.

Ingredients

• 1 Tbsp 16g Olive Oil
• 1 250g Yellow Onion, diced
• 1-2 Jalapeño Peppers (diced)
• 2 cloves Garlic (minced)
• 1 Tbsp Chili Powder
• 1 1/2 C 350g Salsa
• 2 cans (10.5 oz Fat Free Cream of Mushroom Soup)
• 2 cans (14 oz Pastability Hearts of Palm Pasta, drained*)
• 12 oz Shredded Rotisserie Chicken (meat only no skin)
• 1/2 C 56g Shredded Cheddar
• 1/2 C 56g Monterey Jack

Instructions

1. Heat a large skillet (I used a 12" cast iron) over medium-high heat with the olive oil. Once the oil is hot, add the onion and jalapeño and cook until soft, about 5 minutes.
2. Add the minced garlic and chili powder to the skillet, stirring everything together. Cook until the garlic is fragrant, about 1 minute.
3. Add the salsa and stir everything together before reducing the heat to low.
4. Add the cream of mushroom soup, pasta, and rotisserie chicken, stirring everything together after adding each ingredient.
5. Top with the shredded cheese and broil on high for 6-8 minutes or until the cheese is melted and bubbly.