About this recipe:This version of the classic Mexican pasta dish is made with chicken fillets, plum tomatoes, spaghetti and spices like chilli powder for that extra 'kick'!
2 tablespoons vegetable oil
4 skinless, boneless chicken breast fillets
340g uncooked spaghetti pasta, broken in half
5 plum tomatoes, chopped
1 large onion, chopped
1/2 tablespoon ground cumin
2 1/2 teaspoons chilli powder
salt and pepper to taste
120g grated Cheddar cheese
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Method Prep:15min › Cook:25min › Ready in:40min
Heat 1 tablespoon of vegetable oil in a large frying pan over medium heat. Cook chicken breasts in the oil until nicely browned on the outside, no longer pink inside and juices run clear. Remove from the frying pan and set aside.
Add remaining oil to the frying pan and add the broken spaghetti. Cook, stirring constantly until spaghetti is browned. Drain off any excess oil and add tomatoes and onion. Dice the chicken breasts and return them to the frying pan. Season with cumin, chilli powder, salt and pepper. Pour in water, cover and simmer over medium-low heat until pasta is tender and water has been absorbed, about 10 minutes. Check towards the end and add more water if necessary.
Spoon the chicken pasta mixture into bowls to serve, and garnish with grated cheese.