Mexican chicken pasta

Mexican chicken pasta

Mexican chicken pasta
Mexican chicken pasta

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 12

    oz. spaghetti

  • 1

    tbsp. extra-virgin olive oil

  • 1

    lb. chicken, cut into cubes

  • 1

    large onion, sliced

  • 2

    bell peppers, sliced

  • 1

    tbsp. chili powder

  • 1

    tbsp. cumin

  • 2

    tsp. dried oregano

  • 1

    15-oz. can fire-roasted tomatoes

  • 1/2

    c. low-sodium chicken broth

  • 3/4

    c. half and half

  • 1/2

    c. shredded Cheddar

  • 1/2

    c. shredded pepper jack

  • Fresh cilantro, for serving

Directions

1. In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain. 2. Meanwhile, in a large skillet over medium-high heat, heat oil. Add chicken and cook 6 minutes. Season with salt and pepper. Add onions and peppers and cook until tender, 4 minutes more. Add chili powder, cumin, and oregano and stir until coated. 3. Add tomatoes and stir, then add chicken broth and half-and-half. Add cooked spaghetti to skillet and toss until coated, then add cheeses and stir until creamy. 4. Garnish with cilantro and serve.

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