Mexican Chicken Spaghetti
A delightful fusion of Mexican flavors and comforting spaghetti, embodying warmth and ease of preparation.
Ingredients
Main Ingredients
- 8 ounces spaghetti Cook according to package instructions
- 1 pound grilled chicken, shredded Rotisserie chicken works well
- 1 cup bell peppers, diced Use colorful varieties for best flavor
- 1 cup onion, diced Yellow or white onions are preferred
- 14.5 ounces canned diced tomatoes with green chilies
- 15 ounces canned black beans, rinsed and drained Brown or seasoned black beans can be used
- 1 cup sweet corn kernels Fresh, frozen, or canned corn can be used
- 1 teaspoon chili powder Adjust according to heat preference
- 1 teaspoon cumin
- to taste salt Season according to personal taste
- 1 cup shredded cheese (cheddar or Mexican blend) For a creamy finish
- to garnish fresh cilantro
Instructions
Preparation
- Cook the spaghetti in a large pot according to package instructions; drain and set aside.
- In a skillet, heat olive oil over medium heat and sauté bell peppers and onion until softened.
Cooking
- Fold in the shredded chicken and combine.
- Add tomatoes, black beans, corn, chili powder, cumin, and salt. Stir to combine.
- Heat the mixture thoroughly, then add cooked spaghetti, mixing until well coated.
- Sprinkle cheese on top and cover briefly for the cheese to melt.
- Serve hot, garnished with fresh cilantro.
Notes
Allow leftovers to cool before storing in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.