Friday, February 2, 2018

Foodie Fridays - Mexican Chicken Pasta

I am always looking for new pasta dishes to try out. Changing up spices and ingredients, you can come up with almost any cultural flavours imaginable. Heck! You can even make desserts with pasta.

Although my oldest and I are pretty much vegetarian, I try to get the rest of the family eating more than red meat all the time. I'll slip in chicken, turkey and fish in there once in awhile to switch things up.

This is a great recipe I came across and it is so versatile. You can add different vegetables or cheeses and you can even replace the chicken with a non-meat alternative.

Everyone here really enjoyed this dish and I hope that your family does too.

Let me know if you tried it out and, if you made variations on it, what they were. We'll definitely be trying this one again.

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Ingredients:
12 oz. spaghetti
1 tbsp. extra-virgin olive oil
1 lb. chicken, cut into cubes
kosher salt
Freshly ground black pepper
1 large onion, sliced
2 bell peppers, sliced
1 tbsp. chili powder
1 tbsp. cumin
2 tsp. dried oregano
1 15-oz. can fire-roasted 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
Fresh cilantro, for serving

Directions:

~ In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain and return to pot.
~ Meanwhile, in a large skillet over medium-high heat, heat oil. Add chicken and cook, 6 minutes, then season with salt and pepper. Add onions and peppers and cook until tender, 4 minutes more. Add chili powder, cumin, and oregano and stir until coated.
~ Add tomatoes and stir, then add chicken broth and half-and-half. Add cooked spaghetti to skillet and toss until coated, then add cheeses and stir until creamy.
~ Garnish with cilantro and serve.

(Tweeked from the Delish recipe website)

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