Chicken Spagjita Explosion Recipe

Name: Chicken Spagjita Explosion
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons (plus 1 Tablespoon) vegetable oil; 1-1.5 pounds fresh boneless skinless chicken breasts (sliced to 1/8 inch thickness and then cut into 1/2 inch lengths); 1 medium onion (cut into large julienne pieces); 1 large bell pepper (deseeded and cut into large julienne pieces); 2 (10 oz.) cans of drained Extra Hot RO*TEL (diced tomatoes & chile peppers)**; 1 (4 oz.) can of drained diced mild green chile peppers; 1 (1.27 oz.) package dry fajita seasoning mix; 1 cup water; 1/4 Teaspoon garlic powder; Salt and pepper to taste; 4 oz pepper jack cheese (shredded or small cubed); 16 ounces dry thin spaghetti; 1/4 cup fresh cilantro, rough-chopped (for garnish)

Servings: persons

2 Tablespoons (plus 1 Tablespoon) vegetable oil
1-1.5 pounds fresh boneless skinless chicken breasts (sliced to 1/8 inch thickness and then cut into 1/2 inch lengths)
1 medium onion (cut into large julienne pieces)
1 large bell pepper (deseeded and cut into large julienne pieces)
2 (10 oz.) cans of drained Extra Hot RO*TEL (diced tomatoes & chile peppers)**
1 (4 oz.) can of drained diced mild green chile peppers
1 (1.27 oz.) package dry fajita seasoning mix
1 cup water
1/4 Teaspoon garlic powder
Salt and pepper to taste
4 oz pepper jack cheese (shredded or small cubed)
16 ounces dry thin spaghetti
1/4 cup fresh cilantro, rough-chopped (for garnish)

1
Fill a large pot with water and cook pasta (with a tablespoon of salt) according to the directions on the box (maybe two minutes shy of the directions). When done, drain pasta completely, return pasta to pot, and add below mixture to pot (you will want to time your pasta and the mixture below to be ready around the same time).
2
Heat 2 Tablespoons of oil, over medium-high heat, in a large, nonstick skillet. Saute onion and bell pepper until vegetables are slightly tender. Remove vegetables with a slotted spoon and set aside. If needed, add the remaining 1 Tablespoon of vegetable oil to skillet. When oil has reheated, brown chicken (once chicken is in the pan, leave it alone, stirring only occasionally, until chicken lightly browns on both sides). Add the contents of both cans of the drained RO*TEL and the contents of the drained can of green chile peppers; cook until some of the excess water evaporates (4-5 minutes, stirring regularly). Add contents of dry fajita mix and cook for one minute before adding one cup of water and simmering on medium-high heat for 5 minutes. Add garlic power and salt/pepper (to taste) and stir, cooking an additional 2 minutes over medium heat.
3
Shortly before serving, stir in the cheese and the reserved onions and green peppers. Transfer completed recipe to a serving dish and garnish with cilantro. Serve hot.

249

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 Tablespoons (plus 1 Tablespoon) vegetable oil, 1-1.5 pounds fresh boneless skinless chicken breasts (sliced to 1/8 inch thickness and then cut into 1/2 inch lengths), 1 medium onion (cut into large julienne pieces), 1 large bell pepper (deseeded and cut into large julienne pieces), and more.

Yes, Chicken Spagjita Explosion falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Spagjita Explosion

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