Mexican chicken pasta

By á-11135

Mexican chicken pasta

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

Preparation

Step 1

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.