Chicken Spaghetti

Notes:
-I used leftover chicken from a rotisserie chicken.
-This fit into an 8×8 pan.
-Heat oven to 350F.

1.In a medium pan over medium heat, heat up about 1 teaspoon of oil. In another, boil water for the pasta.
2.Finely chop the onion, garlic, and jalapeno and sauté in the oil for about 10 minutes, then add salt and pepper.
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). Once finished, drain pasta and toss it with the remaining 2 teaspoons of oil so the pasta doesn’t clump together.
4.Add the tomatoes into the pan with the onions and sauté for another 8 minutes; turn off the stove. Add in the paprika and cream of chicken soup.
5.Add the cream, sour cream, chicken and cheese (Mexican blend). Taste to see if it needs more salt and pepper.
6.Toss the pasta in with the chicken mixture and pour into the greased pan and top with about 2 Tablespoons of extra cheese.
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.
8. Serve with a salad and bread.