Mexican Chicken Pasta

PREP TIME: 0 HOURS 10 MINS | COOK TIME: 0 HOURS 30 MINS | TOTAL TIME: 0 HOURS 40 MINS

Ingredients

• 12 oz. spaghetti
• 1 tbsp. extra-virgin olive oil
• 1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
• Kosher salt
• Freshly ground black pepper
• 1 large onion, sliced into half moons
• 2 bell peppers, sliced
• 1 tbsp. chili powder
• 1 tbsp. ground cumin
• 2 tsp. dried oregano
• 1 (15-oz.) can fire-roasted diced 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
• Freshly chopped cilantro, for garnish

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 season with salt and pepper. Cook, stirring occasionally, until golden, about 6 minutes, then add onion and bell peppers and cook, stirring, until soft, 5 to 7 minutes more. Add spices and stir until coated.
3. Stir in tomatoes, broth, and half-and- half and simmer until slightly reduced, about 3 minutes. Add cooked spaghetti and toss until coated, then remove from heat, add cheeses, and stir until melty and creamy. Season with salt and pepper.
4. Garnish with cilantro before serving.

Link to recipe