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Mexican Spaghetti

Author: Michelle


  • 6 oz dried spaghtetti
  • Extra virgin olive oil
  • 1 rotisserie chicken; shredded (about a pound)
  • 1/2 onion; diced
  • 1 bell pepper; diced
  • 1 zucchini , quartered & diced
  • 1 cup corn
  • 1-24 oz jar salsa
  • 1 can black beans; drained and rinsed
  • 6 oz cheddar cheese; grated plus a bit more
  • 2 cloves garlic; grated/minced
  • 1/2 tsp chili powder
  • 2-3 tbsp fresh cilantro
  • 1/2 cup pasta water; +/- to desired thinness
  • Salt/pepper to taste
  • Cook pasta according to package directions.


  1. In a large sauté pan, heat the olive oil.
  2. Add the onions and the bell peppers.
  3. Cook for two minutes then add the chili powder, salt, and pepper, mix well.
  4. Add the garlic, zucchini, and corn.
  5. Cook an additional minute then add the salsa.  Mix well.
  6. Bring to a low simmer and add the chicken and black beans, stirring gently.
  7. Return to a low simmer.
  8. Slowly stir in the cheese, only a bit at time a time to prevent clumping.
  9. Add a portion of the cilantro, reserving the rest for garnish.
  10. Once the pasta is cooked, add it to the sauté pan and incorporate it completely into the sauce.
  11. Add the pasta water, to thin the sauce a bit.
  12. Add as much as needed to obtain desired sauce consistency.
  13. Garnish with the remaining cilantro and more cheese if desired.