Lunch: Mexican Chicken Pasta

Recipe by Lindsay Funston It's a cheesy Tex-Mex dream.

Ingredients

12 oz. spaghetti
1 tbsp. extra-virgin olive oil
1 lb. chicken, cut into cubes
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

Instructions

In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain.
Meanwhile, in a large skillet over medium-high heat, heat oil. 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, 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.

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