Mexican Chicken Spaghetti

1. Ingredients:

• 12 oz spaghetti
• 1 lb boneless, skinless chicken breasts, cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 cup corn kernels, fresh or frozen
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (4 oz) green chilies, diced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cheddar cheese, shredded
• 1/4 cup fresh cilantro, chopped

Directions:

1. Cook spaghetti according to package instructions until al dente; drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add chicken cubes and cook until browned and cooked through.
3. Add onion, garlic, and bell pepper to the skillet and sauté until vegetables are soft.
4. Stir in corn, diced tomatoes, green chilies, cumin, chili powder, salt, and pepper. Cook for an additional 5 minutes, allowing flavors to meld.
5. Toss the cooked spaghetti with the chicken and vegetable mixture.
6. Sprinkle with shredded cheddar cheese and allow it to melt over low heat.
7. Garnish with chopped cilantro before serving.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes | Kcal: 580 | Servings: 6