Monterey Chicken Spaghetti
A comforting and flavorful dish that combines chicken, cheese, and zesty salsa tossed with al dente spaghetti, perfect for family dinners.
Ingrédients
Main Ingredients
- 2 cups cooked spaghetti Use gluten-free pasta if necessary
- 1 lb boneless chicken breasts You can use pre-cooked or rotisserie chicken
- 1 cup Monterey Jack cheese, shredded Can substitute with cheddar or pepper jack
- 1 cup salsa Adjust quantity to taste
- 1/2 cup bell pepper, chopped Any color bell pepper will work
- 1/2 cup onion, chopped Red or yellow onion can be used
- 2 tbsp olive oil For sautéing
- 1 tsp garlic powder
- to taste Salt and pepper To enhance flavor
Instructions
Preparation
- Gather all the necessary ingredients on your cooking surface.
- Cook the spaghetti according to package instructions until firm but tender. Drain and set aside.
Cooking the Chicken
- In a large skillet, heat olive oil over medium heat. Add boneless chicken breasts and cook for 6-8 minutes on each side until golden brown and no longer pink inside.
- Remove the chicken from the skillet and allow it to cool before chopping into bite-sized pieces.
Sautéing Vegetables
- In the same skillet, add chopped bell pepper and onion. Sauté for 3-4 minutes until tender.
- Add the chopped chicken back to the skillet with the vegetables, sprinkle garlic powder, salt, and pepper, and stir for another minute.
Combining Ingredients
- Add cooked spaghetti and salsa to the skillet. Toss until well coated.
- Transfer the mixture to a greased baking dish, spreading evenly.
- Sprinkle shredded Monterey Jack cheese over the top.
Baking
- Preheat the oven to 350°F (175°C) and bake for approximately 20 minutes or until the cheese is melted and slightly golden.
Notes
To enhance flavor, consider marinating chicken in lime juice before cooking. You can also add different types of cheese for exciting variations.