This recipe for chicken enchilada spaghetti is another one that I found a version of online, liked the look of and decided to have a go at, adapting heavily along the way. So, let’s know how to make the dish. Firstly we will talk about the ingredients.
4 garlic cloves
1 whole onion
1 green peppers
2 red peppers
200g wholemeal spaghetti
3 chicken breasts
150g cheddar cheese
Now let’s know how you can make it.
Firstly, you need to sauté two crushed garlic cloves in a small saucepan. Cut the onion in half and finely dice one half of it. Add that to the garlic and fry until translucent.
Secondly, tip in the passata, half a teaspoon each of the oregano, basil and cumin and a teaspoon each of parsley and paprika. Now add as much chilli powder as will suit your tastebuds. Then pour in the water, mix well and bring to the boil. It needs to simmer for 15 minutes whilst you make the rest.
Thirdly, you need to put the spaghetti on to cook according to the packet instructions.
Now chop the remaining peppers and the onion finely. Cook in a large, deep frying pan for 5 minutes. , Cut the chicken into strips whilst it’s cooking.
Fifthly, add the chicken along with two crushed garlic cloves when the vegetables are ready, half a teaspoon of paprika and one teaspoon of cumin . Stir fry until the chicken is cooked — about 5-10 minutes, maybe a bit longer. Test to see if it’s cooked by cutting a bigger strip of chicken in half.
Finally drain your cooked pasta and pour it into the chicken mix along with the cheese and the sauce . Mix thoroughly — I used a wooden spoon and a pair of tongs to “toss” the pasta together.
Now your dish is ready to serve. Serve it and enjoy with your family and friends. Thank you.