Monterey Chicken Spaghetti
Monterey Chicken Spaghetti is a delicious, hearty dish that combines tender chicken with a rich tomato-based sauce, colorful bell peppers, and spaghetti. It's topped with melted cheese for an extra layer of flavor, making it a family favorite.
Equipment
- 1 large pot
- 1 skillet
- 1 colander
- 1 mixing spoon
- 1 9x13-inch baking dish
Ingredients
- 8 ounces spaghetti
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cubed
- 1 medium onion, chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded Monterey Jack cheese
- ½ cup chopped fresh cilantro optional
Instructions
- Cook the spaghetti according to the package instructions in a large pot with salted water. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add the cubed chicken and cook until browned and cooked through, about 5-7 minutes.
- Stir in the chopped onion, red, and green bell peppers. Sauté for an additional 5 minutes until the vegetables are tender.
- Add the minced garlic, diced tomatoes (with their juice), tomato sauce, oregano, basil, salt, and black pepper to the skillet. Stir well and let simmer for 10 minutes.
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked spaghetti with the chicken and vegetable mixture. Stir well to coat the spaghetti evenly.
- Transfer the spaghetti mixture to a 9x13-inch baking dish. Top with shredded Monterey Jack cheese.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and sprinkle with chopped cilantro (if using) before serving hot.
Notes
For a spicier version, consider adding some diced jalapeños or crushed red pepper flakes to the sauce.
You can substitute chicken with cooked ground turkey or sausage if preferred.
This dish can be prepared ahead of time and refrigerated before baking. Just add an extra 10 minutes to the baking time if baking straight from the fridge.