CHICKEN SPAGHETTI

INGREDIENTS:

2 tablespoons oil

1 small onion (chopped)

½ red pepper

½ green pepper

2 boneless skinless chicken breasts (about 1 lb – cubed)

1 tablespoon freshly minced garlic

¾ teaspoon salt

½ teaspoon chili powder

½ teaspoon paprika

3 tablespoons all-purpose flour

1½ cups low sodium chicken broth

1 cup milk or cream (any will do! Higher fat will have a richer flavor)

1 cup shredded cheddar cheese

375 grams spaghetti (about ¾ pound)

 

INSTRUCTIONS:

Cook spaghetti noodles in a large pot of boiling salted water until al dente. Drain. Meanwhile, heat a large skillet over medium-high heat and add the oil.

Add onions and peppers, cooking and stirring until softened, about 3-4 minutes. Add chicken breast cubes and cook until white on the outside (they don’t necessarily need to brown.

Stir in garlic, salt, chili powder and paprika and cook 1 minute. Add flour and stir until no white remains. Stir in broth and milk and bring to a simmer.

Reduce heat to medium and cook and simmer until thickened. Stir in shredded cheese and pour over cooked pasta.