𝗖𝗵𝗶𝗰𝗸𝗲𝗻 𝗦𝗽𝗮𝗴𝗵𝗲𝘁𝘁𝗶

• 2 tablespoons oil
• 1 small onion (chopped)
• ½ red pepper
• ½ green pepper
• 2 boneless skinless chicken breasts (about 1 lb – cubed)
• 1 tablespoon freshly minced garlic
• ¾ teaspoon salt
• ½ teaspoon chili powder
• ½ teaspoon paprika
• 3 tablespoons all-purpose flour
• 1½ cups low sodium chicken broth
• 1 cup milk or cream (any will do! Higher fat will have a richer flavor)
• 1 cup shredded cheddar cheese
• 375 grams spaghetti (about ¾ pound)


  1. Cook spaghetti noodles in a large pot of boiling salted water until al dente. Drain.
  2. Meanwhile, heat a large skillet over medium-high heat and add the oil.
  3. Add onions and peppers, cooking and stirring until softened, about 3-4 minutes.
  4. Add chicken breast cubes and cook until white on the outside (they don’t necessarily need to brown.
  5. Stir in garlic, salt, chili powder and paprika and cook 1 minute.
  6. Add flour and stir until no white remains.
  7. Stir in broth and milk and bring to a simmer. Reduce heat to medium and cook and simmer until thickened. Stir in shredded cheese and pour over cooked pasta.

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