Easy Chicken Pasta

    Easy Chicken Pasta

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    This is a Mexican way of cooking pasta which is a bit different from normal as the spaghetti is dry fried first. It's an easy and delicious chicken pasta dish.

    Serves: 6 

    • 2 tablespoons vegetable oil
    • 4 skinless, boneless chicken breast halves
    • 340g spaghetti, broken into short pieces
    • 5 roma tomatoes, diced
    • 1 large onion, diced
    • 1/2 tablespoon ground cumin
    • 2 1/2 teaspoons chilli powder
    • salt and pepper, to taste
    • 1 1/2 cups (375ml) water
    • 1 cup Cheddar cheese, grated

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Heat 1 tablespoon of vegetable oil in a large frypan over medium heat. Cook chicken breasts in the oil until nicely browned on the outside. Remove from the frypan and set aside.
    2. Add remaining oil to the frypan 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 frypan. 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.
    3. Spoon the chicken mixture into bowls to serve and garnish with grated cheese.

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