Mexican Chicken Spaghetti | Cooking Professionally

Ingredients

• 1 pound spaghetti
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 small yellow onion, diced
• 3 chicken breast halves, skinless and boneless, cut into bite-size pieces
• 1 (10.75-ounce) can condensed cream of mushroom soup
• 1 (10-ounce) can diced tomatoes with green chilies
• 1/2 cup Colby-Jack cheese, shredded