Tex-Mex Spaghetti

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

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

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 for 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.

Notes

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