Mexican Chicken Pasta By Chef Zarnak Sidhwa

Ingredients:

• 12 oz               Spaghetti
• 1 tbsp              Olive oil
• ½ kg                Chicken, cubed
• 1                      Onion, sliced
• 2                      Capsicums, sliced
• 1 tbsp              Chili powder
• 1 tbsp              Cumin
• 2 tsp                Dried oregano
• 1 cup               Roasted tomatoes
• 1/2 cup            Chicken stock
• 3/4 cup            Cream
• 1/2 cup            Cheddar cheese, grated
• to garnish        Coriander, chopped

Method:

1. In a large pot of salted boiling water, add a few drops of oil and cook spaghetti until al dente.
2. Drain. Meanwhile, in another pan heat oil. Add chicken and saute. Season with salt and pepper.
3. Add onions and capsicums and cook until tender. Add chili powder, cumin, and oregano and stir until coated. Add tomatoes and stir, then add chicken stock and cream.
4. Add cooked spaghetti and toss until coated, then add cheese and stir until creamy.
5. Garnish with coriander and serve.