Mexican Chicken Spaghettini

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Category : Pastas/Risottos

Recipe : Mexican Chicken Spaghettini

We've tossed spaghettini with a fresh tomato salsa, then topped it with chicken for a
spaghetti dinner with a different twist.

Makes 4 servings

6 ounces spaghettini or spaghetti
1 1/2 cups coarsely chopped tomatoes
1/2 cup chopped scallions
2 tablespoons minced fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon vegetable oil
2 teaspoons minced deveined seeded jalapeno pepper (wear gloves to prevent
irritation)
3/4 teaspoon salt
2 teaspoons mild or hot chili powder
3/4 teaspoon ground cumin
Pinch ground red pepper, or to taste
15 ounces skinless boneless chicken breasts, cut into 1" pieces
Fresh cilantro sprigs, to garnish

In large pot of boiling water, cook spaghettini 8-10 minutes, until tender. Drain,
discarding liquid; place into serving bowl. Keep warm.
Meanwhile, in medium bowl, combine tomatoes, scallions, minced cilantro, juice, 2
teaspoons of the vegetable oil, the jalapeno pepper and 1/4 teaspoon of the salt;
set aside.
On sheet of wax paper or paper plate, combine chili powder, cumin, ground red
pepper and remaining 1/2 teaspoon salt; add chicken, turning to coat evenly.
In large nonstick skillet, heat remaining 1 teaspoon oil; add chicken. Cook over
medium-high heat, stirring constantly, 4 minutes, until chicken is browned on all
sides and cooked through.
Pour tomato mixture over warm spaghettini; toss to combine. Top with cooked
chicken; serve garnished with cilantro sprigs.

SERVING (3 OUNCES CHICKEN, 1 1/4 CUPS SPAGHETTINI MIXTURE)
PROVIDES: 3/4 Fat, 1 Vegetable, 3 Proteins, 2 Breads.

PER SERVING: 330 Calories, 6 g Total Fat, 1 g Saturated Fat, 62 mg Cholesterol, 505
mg Sodium, 37 g Total Carbohydrate, 3 g Dietary Fiber, 31 g Protein, 42 mg Calcium .