In medium bowl, combine chicken, 1/2 cup salsa and 1/4 teaspoon seasoned salt; mix well. Marinate in refrigerator 1 hour.
In medium skillet, heat oil. Add chicken mixture. Cook until chicken is cooked through; cool slightly.
Break spaghetti into pieces. Prepare pasta according to package directions; drain.
In large bowl, combine spaghetti and chicken mixture; toss to coat. Add pinto beans, tomato, green onions, olives and cheeses; toss to mix.
In small bowl, blend sour cream, remaining 1/2 cup salsa and remaining 1 teaspoon seasoned salt. Add to spaghetti mixture; toss to coat.
Cover; chill thoroughly. Before serving, add lettuce; toss to mix. Serve on lettuce-lined platter topped with tortilla chips.
Ingredients
Directions
In medium bowl, combine chicken, 1/2 cup salsa and 1/4 teaspoon seasoned salt; mix well. Marinate in refrigerator 1 hour.
In medium skillet, heat oil. Add chicken mixture. Cook until chicken is cooked through; cool slightly.
Break spaghetti into pieces. Prepare pasta according to package directions; drain.
In large bowl, combine spaghetti and chicken mixture; toss to coat. Add pinto beans, tomato, green onions, olives and cheeses; toss to mix.
In small bowl, blend sour cream, remaining 1/2 cup salsa and remaining 1 teaspoon seasoned salt. Add to spaghetti mixture; toss to coat.
Cover; chill thoroughly. Before serving, add lettuce; toss to mix. Serve on lettuce-lined platter topped with tortilla chips.