By Tracey
Chicken Enchilada Spaghetti
barely adapted from How Sweet It Is
Ingredients:
- 1/2 lb spaghetti
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 garlic cloves, minced
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- pinch of cayenne pepper
- 2 boneless, skinless chicken breasts, cooked and shredded
- 1 (10 oz) can of red enchilada sauce
- 3/4 cup grated sharp cheddar cheese
- fresh cilantro, for garnish
Directions:
Cook the pasta in a large pot of boiling salted water according to package directions. Drain and set aside.
Meanwhile, add the oil to a large skillet set over medium heat. Add the onion, salt and pepper and cook, stirring occasionally, until the onions have softened, about 5 minutes. Stir in the garlic, cumin, chili powder, paprika and cayenne, and cook for only a minute or so, stirring constantly – just until the garlic is fragrant and the spices are toasted. Add the chicken and the enchilada sauce and stir to incorporate. Reduce the heat to low and add the pasta to the skillet. Use tongs to toss until the pasta is coated with the sauce. Remove the pan from the heat and add the cheese, continuing to toss until melted and combined. Garnish with cilantro before serving.
