Monterey Chicken Spaghetti | Flirt Recipes

Ingredients

• For the Chicken and Pasta:
• 1 pound spaghetti pasta
• 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• 3 tablespoons olive oil
• 2 teaspoons salt, divided
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• For the Vegetables:
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 1 can (4 oz) diced green chiles
• 1 jalapeño pepper, seeded and finely diced (optional)
• For the Sauce:
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1 can (10 oz) diced tomatoes with green chiles, drained
• 2 cups Monterey Jack cheese, shredded
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup cream cheese, softened
• 2 tablespoons fresh lime juice
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Salt and white pepper to taste
• For Garnish:
• 1/4 cup fresh cilantro, chopped
• 2 green onions, sliced
• Extra shredded cheese
• Lime wedges
• Sliced jalapeños