Description
A comforting and flavorful dish, Monterey Chicken Spaghetti combines tender chicken, bell peppers, and a creamy blend of cheeses with Tex-Mex spices for a satisfying meal.
Ingredients
Scale
Spaghetti:
- 12 oz spaghetti
Chicken Mixture:
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 small onion (diced)
- 1 green bell pepper (diced)
- 3 cloves garlic (minced)
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup chicken broth
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley (chopped)
Instructions
- Cook spaghetti: Boil spaghetti until al dente, then drain and set aside.
- Sear chicken: In a skillet, cook chicken pieces in olive oil until browned; remove from skillet.
- Saute veggies: In the same skillet, sauté onion, bell pepper, and garlic until softened.
- Add seasonings: Stir in diced tomatoes, chicken broth, chili powder, paprika, salt, and pepper; simmer.
- Mix cheeses: Reduce heat, add sour cream, Monterey Jack, and cheddar cheese until melted.
- Combine: Mix in cooked chicken and spaghetti, toss to combine.
- Serve: Garnish with parsley and serve hot.
Notes
- For a baked version, transfer the spaghetti mixture to a greased casserole dish, top with extra cheese, and bake at 350°F for 20 minutes until bubbly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course, Pasta
- Method: Stovetop
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 1/6 recipe
- Calories: 520
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 105 mg
