Mexican Chicken Spaghetti
A delightful blend of flavors and textures, combining hearty spaghetti with tender chicken and vibrant Mexican spices, perfect for family dinners or a cozy night in.
Ingredients
Pasta and Chicken
- 12 ounces spaghetti Use whole-grain or gluten-free pasta for a healthier option.
- 1 pound boneless, skinless chicken breasts Can substitute with lean turkey or shredded rotisserie chicken.
- 1 tablespoon olive oil
Vegetables and Broth
- 1 onion, chopped Use fresh onion for better flavor.
- 2 cloves garlic, minced Fresh garlic enhances taste.
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 can diced tomatoes, undrained (15 ounces)
- 1 can diced green chilies (4 ounces) Adjust amount for spicy preference.
- 1 cup chicken broth
Spices and Cheese
- 1 teaspoon ground cumin
- 1 teaspoon chili powder Adjust to taste for spiciness.
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded cheese (cheddar or Mexican blend) Can use pepper jack for a spicier flavor.
Garnish
- Fresh cilantro, for garnish (optional)
Instructions
Prepare the Spaghetti
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.
Cook the Chicken and Vegetables
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
- Add the minced garlic, diced red and green bell peppers, and cook for another 3-4 minutes until the veggies are tender.
- Cut the chicken breasts into bite-sized pieces and add them to the skillet. Cook until the chicken is browned and no longer pink in the center, about 5-7 minutes.
Combine Ingredients
- Stir in the diced tomatoes (with juice), diced green chilies, chicken broth, cumin, chili powder, paprika, salt, and black pepper. Bring the mixture to a simmer and let it cook for about 10 minutes.
- Fold in the cooked spaghetti and half of the shredded cheese. Stir until everything is well combined and heated through.
- Top with the remaining cheese and cover the skillet. Allow it to sit for a couple of minutes, until the cheese melts.
- Garnish with fresh cilantro, if using, and serve hot.
Notes
Let the dish rest for a few minutes after cooking for better flavor integration. Leftovers can be stored in an airtight container for 3-4 days in the refrigerator or frozen for up to three months.