Monterey Chicken Spaghetti
Monterey Chicken Spaghetti combines tender chicken, spaghetti, bell peppers, and Monterey Jack cheese for a flavorful and satisfying meal. This comforting dish is sure to please the whole family with its creamy, cheesy goodness.
Equipment
- 1 large pot for boiling spaghetti
- 1 skillet
- 1 measuring cups and spoons
- 1 colander
- 1 mixing bowl
- 1 cutting board
Ingredients
- 8 ounces spaghetti
- 2 boneless, skinless chicken breasts (about 1 pound) chicken cubed
- 2 tablespoons olive oil
- 1 cup bell peppers chopped (mixed colors)
- 1 cup onion chopped
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup Monterey Jack cheese shredded
- 1 cup marinara sauce
- ¼ cup fresh parsley chopped (for garnish)
Instructions
- Begin by cooking the spaghetti in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- In a skillet over medium heat, add olive oil. Once hot, add the cubed chicken and sauté for about 5-7 minutes, or until browned and cooked through.
- Add the chopped bell peppers, onion, and garlic to the skillet. Cook for an additional 5 minutes until the vegetables are soft.
- Sprinkle in the Italian seasoning, salt, and black pepper, mixing well to combine.
- Pour in the marinara sauce and stir until the chicken and vegetables are evenly coated. Let it simmer for another 3-5 minutes.
- Add the cooked spaghetti to the skillet, tossing to mix everything together. Cook for an extra 2-3 minutes for the flavors to meld.
- Remove from heat and top with shredded Monterey Jack cheese. Cover the skillet for a couple of minutes to allow the cheese to melt.
- Serve hot, garnished with chopped fresh parsley.
Notes
Feel free to customize this dish by adding vegetables like zucchini or spinach. For a spicy kick, add some crushed red pepper flakes when cooking the chicken. This dish can easily be made in advance and reheated for busy weeknight dinners.