Tex-Mex Spaghetti

Tex-Mex Spaghetti

Ingredients

  • 12 ounces spaghetti
  • 1 tablespoon extra-virgin olive oil
  • 1 pound chicken, cut into cubes, or 1 pound ground beef
  • 1 large red onion, sliced and julienned
  • 2 bell peppers, sliced
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 2 teaspoons dried oregano
  • 1 (15 ounce) can fire-roasted tomatoes
  • 1/2 cup low-sodium chicken or beef broth*
  • 1/4 cup half-and-half
  • 1/2 cup shredded Cheddar cheese
  • 1/2 cup shredded pepper jack cheese
  • Fresh cilantro, for serving

* If using chicken, use chicken broth; if using ground beef, use beef broth.

Instructions

  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 or ground beef and cook 6 minutes.
  3. Season with salt and pepper.
  4. Add onions and peppers and cook until tender, 4 minutes more.
  5. Add chili powder, cumin, and oregano and stir until coated.
  6. Add tomatoes and stir, then add chicken or beef broth and half-and-half.
  7. Add cooked spaghetti to skillet and toss until coated, then add cheeses and stir until creamy.
  8. Garnish with cilantro and serve.

Prep: 15 min | Cook: 10 min | Yield: 4 servings