Espaguetis con pollo

Ingredientes

• 1/4 cups olive oil (or butter)
• 1 medium onion (diced)
• 1 bell pepper (diced)
• 4 cloves garlic (minced)
• 2 boneless skinless chicken breasts (sliced)
• 14 oz canned tomatoes (roasted diced preferred (1 can))
• 2 cups chicken broth (no sodium preferred)
• 1.5 cups milk
• 1 lb spaghetti (or pasta of choice)
• 2 cups Parmigiano Reggiano cheese (shredded, or mozzarella/white cheddar)

Preparación

1. 1

   Heat the oven to 375°F. In a large dutch oven or other oven proof dish, melt the butter or heat the oil over medium heat. Add the onion and cook until soft, 3-4 minutes. Add the red pepper and garlic and cook until fragrant, about 1 minute.

2. 2

   Add the chicken to the pan and cook flipping, until lightly golden brown, about 3-4 minutes. They will continue to cook in the sauce.

3. 3

   Stir in the diced tomatoes, chicken broth, milk, and spaghetti (break it to fit into the pan if needed) to the pan and bring to a boil.

4. 4

   Reduce the heat and simmer, stirring occasionally so the pasta doesn’t stick to the bottom of the pan, until the pasta is cooked through and tender, about 8-10 minutes. If too thick, slowly add 1/4 cup chicken stock until desired consistency is reached. Season with salt and pepper.

5. 5

   Stir in half of the shredded cheese, then top with the remaining cheese and bake in the oven until bubbly and melted, about 20 minutes. Let cool slightly and enjoy! Optionally, you can enjoy the spaghetti as is and not bake it.