Ingredients

12 ounces Spaghetti

1 tablespoon Olive Oil

1 pound Chicken (cooked & diced)

1 Onion (sliced thin)

2 Bell Peppers (sliced thin)

1 tablespoon Chili Powder

1 tablespoon Cumin

2 teaspoons Oregano (dried)

15 ounces Tomatoes (fire roasted, diced)

12 cup Chicken Broth

3/4 cup Half and Half Cream

1/2 cup Cheddar Cheese (shredded)

1/2 cup Pepper Jack (shredded)

1 tablespoon Cilantro (fresh, chopped fine)

Preparation

  1. In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain.

  2. 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.

  3. 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.

  4. Garnish with cilantro and serve.