Mexican Chicken Pasta


12 oz spaghetti
1 Tb olive oil
1 lb boneless, skinless chicken breasts, cut into cubes
kosher salt
1 large onion, diced or cut into half moons
2 bell peppers (any color), diced
1 TB chili powder
1 TB ground cumin
2 tsp dried oregano
1 (15oz) can fire-roasted diced tomatoes, or diced tomatoes and chilies
1/2 c chicken broth
3/4 c half land half
1 c shredded Mexican blend cheese
freshly chopped cilantro for garnish


in a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain.
Meanwhile, in a large skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Cook, stirring occasionally, until golden, about 6 minutes than add onion and bell peppers and cook, stirring, until soft. Add spices and stir until coated.
Stir in tomatoes, broth and half and half and simmer until slightly reduced, about3 minutes. Add cooked spaghetti and toss until coated, then remove from heat, add cheeses and stir until creamy.
Garnish with cilantro before serving.