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
Preparation
Step 1In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain.Step 2Meanwhile, 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.Step 3Stir 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.Step 4Garnish with cilantro before serving.
Gave making this pasta dish a shot? Let us know how it went in the comments below!
