Mexican Chicken Spaghetti

Mexican spaghetti with a side of 
home grown asparagus and garlic toast.

Mexican Chicken Spaghetti

This is a favorite at our house.

Comes together quick and tastes delish!

INGREDIENTS:

12 oz spaghetti (approx 4 cups cooked)

1 tbsp extra virgin olive oil

2 to 3 boneless, skinless chicken breasts, 

cut into 1-inch pieces

salt

black pepper

1 large onion, chopped

1 red bell pepper, chopped

1 tbsp chilli powder

1 tbsp  ground cumin

2 tsp dried oregano

1 (15oz)  small can of fire-roasted diced tomatoes (regular diced tomatoes can be substituted)

1/2 cup chicken broth

1/2 cup heavy whipping cream  (35% )

1 cup shredded cheddar cheese

Freshly chopped chives, for garnish (optional)

DIRECTIONS:

Cook spaghetti according to package directions. Drain

While spaghetti is cooking, in a large skillet over medium-high heat, heat oil.

Add chicken and season with salt and pepper.

Cook, stirring occasionally, until golden, about 6 minutes.

Then add onion and bell pepper and cook, stirring, until soft, 5 to 7 minutes more. 

Add spices and stir until coated. 

Stir in tomatoes, broth, and cream and simmer until slightly reduced, about 3 minutes. 

Add cooked spaghetti and toss until coated, then remove from heat, add cheese and stir until melty and creamy.

Season with salt and pepper. Garnish with chives before serving.

Video of me making this yummy dish: