Description
A delicious cheesy spaghetti dish with tender chicken and a blend of flavorful peppers.
Ingredients
Scale
- 2 chicken breasts, boneless skinless (diced)
- 1 lb spaghetti
- 8 oz cheddar cheese (1 brick)
- 1 cup pico de Gallo
- 1 bunch Fresh Cilantro
- 3 dried guajillo peppers
- 3 dried chipotle peppers
- 6 cloves garlic (roughly chopped)
- 1 yellow onion (diced)
- 2 limes (juiced)
- 3 sprigs fresh oregano
- 1 tsp cloves
- 2 tbsp canola oil
- 28 oz diced tomatoes (1 can, petite if possible)
- 1 tbsp canned sun dried tomatoes
- 1 oz Taco seasoning (1 pkt)
Instructions
- Get out and measure your ingredients.
- Bring a pot of water to a boil. Add the diced chicken, guajillo peppers, chipotle, garlic, ½ the yellow onion, lime juice, fresh oregano sprigs, and cloves. Lower heat to a simmer, cover and cook for 15 minutes.
- While the peppers soften, bring a second pot of water to a boil and cook the spaghetti according to the package – subtract 2 minutes from the suggested cooking time. Drain and toss with a dash of olive oil to prevent sticking. Set aside.
- Preheat the oven to 375°.
- Grate the cheese and toss with ½ the taco seasoning packet.
- Remove peppers, garlic, and yellow onion from the water along with ¼ cup of the water. Remove the stems from the peppers.
- Add all to a food processor or blender along with the sun dried tomatoes. Purée.
- Heat a frying pan over medium high heat. Once hot, swirl with canola oil and add remaining diced yellow onion.
- Sauté for 2 minutes, then add the diced chicken.
- Sauté for 2 minutes to lightly brown the chicken.
- Pour in the diced tomatoes, remaining ½ of the taco seasoning packet, and puréed peppers.
- Stir well. Cover and cook for 10 minutes.
- Pour chicken and sauce into a large bowl with the spaghetti.
- Stir in ½ of the cheese until incorporated.
- Then transfer to a casserole dish.
- Cover the top of the dish with remaining cheese and place into the oven. Bake for 20 minutes.
- Remove from heat and let cool for 5 minutes. Top with pico de Gallo, chopped cilantro and lime wedge.
- Serve.
- Enjoy every bite!
Notes
- For a spicier dish, adjust the amount of chipotle peppers.
- Using petite diced tomatoes helps in achieving a smoother sauce.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: main course
- Method: bake
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg