Ingredients
- 12 ounces dry spaghetti pasta
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken thighs (or breasts)
- 1 large yellow onion, sliced
- 2 bell peppers, sliced
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 2 teaspoons dried oregano
- 1/8 teaspoon cayenne pepper (or more if you like it really spicy)
- 1 can (15 ounce) tomatoes (fire-roasted tomatoes)
- 1/2 cup low-sodium chicken broth
- 3/4 cup half and half
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Jack cheese (pepper jack)
- Fresh cilantro, for serving
How to Make
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Step 1: In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain.
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Step 2: Meanwhile, heat oil in a large skillet over medium-high heat. 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, oregano and cayenne, and stir until coated.
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Step 3: Add fire-roasted tomatoes (with their juice) and stir, then add chicken broth and half-and-half. Heat through, stirring.
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Step 4: Add cooked spaghetti to skillet and toss until coated.
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Step 5: Mix in the cheeses and stir until creamy.
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Step 6: Garnish with cilantro and serve.
We hope you enjoy this recipe!
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