Ingredients
Scale
- 8 ounces of spaghetti
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cubed
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 medium onion, chopped
- 1 red bell pepper, diced
- 1 can (14.5 ounces) diced tomatoes with green chilies
- 1 cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Feel free to substitute the chicken with turkey or even tofu for a vegetarian twist. And if you’re out of cheddar, Monterey Jack or a Mexican cheese blend would work beautifully too.
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the cubed chicken, season with salt and pepper, and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the onion and red bell pepper. Sauté until the vegetables are tender, approximately 5 minutes.
- Stir in the diced tomatoes with green chilies, chicken broth, cumin, and chili powder. Bring to a simmer and let it cook for about 3 minutes, allowing the flavors to meld together.
- Return the cooked chicken to the skillet and mix well. Add the cooked spaghetti and toss everything together until well combined.
- Sprinkle the shredded cheddar cheese over the top and cover the skillet. Allow the cheese to melt for about 2 minutes.
- Garnish with fresh cilantro and serve with lime wedges on the side for an extra burst of flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Mexican Chicken Spaghetti, recipe, cooking, food
