Mexican chicken pasta

By Drum Digital
17 November 2016

Add more chillies if you want to turn up the heat

By: Hope Malau

Serves: 4

Preparation: 20 min

Cooking: 30 min

2 T olive oil

4 chicken breast fillets, thinly sliced

5 ml (1 t) cumin

5 ml (1 t) chilli powder

10 ml (2 t) salt

2 red peppers, sliced

3 green chillies, chopped

250 g spaghetti, cooked

160 ml (²/3 c) cream

160 ml (²/3 c) milk

80 ml (? c) Cheddar cheese, grated

80 ml (? c) mozzarella cheese, grated

  1. Heat the olive oil in a large saucepan, add the chicken, cumin, chilli and salt. Cook for 5 minutes on high heat, constantly turning.
  2. Add the peppers. Cook for a few minutes until they soften. Add the green chillies and pasta to the saucepan, pour in the cream and milk and bring to the boil. Immediately add the cheese and stir until it’s melted and the sauce is smooth. Reduce the heat to simmer for 5 minutes or until the chicken is cooked.

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