Mexican Spaghetti REC
This is the dish that I made last night.
Yields: 6 servings
2 T vegetable oil, in all
4 skinless, boneless chicken breast halves
one 12 oz package spaghetti noodles, broken in half
5 roma (plum) tomatoes, chopped
1 large onion, chopped
½ T ground cumin
2 ½ t chili powder
salt and pepper to taste
1 ½ c water
1 c shredded Cheddar cheese
Heat 1 T of vegetable oil in a large skillet over medium heat. Cook chicken breasts in the oil until nicely browned on the outside. Remove from the skillet and set aside.
Add remaining oil to the skillet, 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 skillet. Season with cumin, chili 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.
Spoon the chicken mixture into bowls to serve, and garnish with shredded cheese.
I did make a couple changes, one accidental and some intentional. I used chicken stock instead of water, and I accidentally used twice as much chicken as the recipe called for. I ended up using about 2 1/4 c of liquid instead of the 1 1/2 c it called for. Also, forget the 10 minute cooking time. It's more like 20 - 25, until the pasta is cooked. PeppA liked it, as did I, but the kids didn't really eat any of it.
Future changes that I would suggest:
-boneless chicken thighs instead of breasts, for better flavor and lower cost.
-if not the above, maybe one of my usual tricks, purchasing a Tyson Roast Chicken, whole, cold, at the grocery store and picking the meat from the bones, then chopping it. However, using raw meat like this allows you to add that caramelized chicken flavor to the pot, for when you deglaze the pan with stock.
-needs some garlic, either fresh or powdered.
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!