This weeks recipe is another pasta favorite of ours! It’s a dish I prefer in the fall season, but hey, we’re almost there right? 😜 It’s a bit on the spicy side, but perfect for warming you up on a cool afternoon. Feel free to make this chili spaghetti your own by adding different cheeses, omitting the beans, or swapping the protein for something else.

Chicken Chili Spaghetti

Ingredients:

• 2 tbs of extra virgin olive oil
• 3-4 diced boneless and skinless chicken breasts (or you could use half of a rotisserie chicken)
• 2 jalapeños, finely chopped (be sure to remove the ribs and seeds)
• 1 small onion, finely chopped
• 4 cloves of garlic, finely chopped
• 1 tbs of cumin
• 1 tbs of chili powder
• 1/2 tbs of coriander
• 1 tsp of oregano
• 1 tbs of Worcestershire sauce
• 1 tbs of brown sugar
• 1 cup pf chicken broth
• 1 can of white beans, drained
• 1 lb of spaghetti
• a handful of cilantro, chopped for topping
• grated white cheddar and parmesan cheese, for topping

Directions:

1. Bring a pot of water to a boil for your pasta.
2. Heat a large skillet or dutch oven on medium-high, with olive oil, then add chicken.
3. Season with salt and pepper and cook until brown.
4. Add your jalapeños, onion, garlic, cumin, chili powder, coriander, oregano, and Worcestershire sauce.
5. Add your light brown sugar and broth and reduce your heat to low.
6. Generously salt your boiling water and then add your spaghetti. Cook according to package.
7. Reserve half a cup of your pasta water and add it to your skillet. Then drain your pasta.
8. Add your drained pasta to your skillet, and toss in your cilantro and cheeses, giving it a good stir.
9. Remove from heat, add salt and pepper, and enjoy. Feel free to sprinkle each serving with more cheese and cilantro!

As always, thanks for reading! I hope you enjoy this recipe.

Be sure to check out another favorite pasta dish of ours here, if you haven’t already!

xo Dariane

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