Mexican Pasta With Chicken (7 Points)

• 2 cups chicken broth
• 2 minced garlic cloves
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 12 lb boneless skinless chicken breast
• 1 teaspoon vegetable oil
• 6 ounces spaghetti, broken into 2-inch pieces
• 2 plum tomatoes, chopped
• 6 green onions, sliced
• 12 bell pepper, chopped
• 1 large jalapeno, sliced with seeds removed
• 2 (4 ounce) cans diced green chilies, drained
• 14 teaspoon salt (I use sea salt)

1. Combine chicken broth, garlic, cumin, and chili powder in saucepan.
2. Add chicken and bring to a boil over medium-high heat.
3. Cover and simmer over low heat 10 minutes, or until chicken is cooked through.
4. Remove the chicken and set aside to cool slightly.
5. In a large skillet, heat the oil over medium-high heat.
6. Add the spaghetti and cook until lightly brown, stirring frequently.
7. Add the broth mixture, tomatoes, green onions, bell pepper, jalapeno, green chilis, and salt.
8. Bring to a boil, then cover and simmer over low heat until the pasta is done, usually 10 - 12 minutes, stirring occasionally.
9. Shred the chicken while pasta is cooking.
10. When pasta is done, add the shredded chicken.
11. ENJOY!

chicken broth, garlic, cumin, chili powder, chicken breast, vegetable oil, tomatoes, green onions, bell pepper, jalapeno, green chilies, salt

Taken from www.food.com/recipe/mexican-pasta-with-chicken-7-points-353735 (may not work)