Chicken Enchilada Spaghetti

• 1/2 pounds Dry Whole Wheat Spaghetti
• 1 Tablespoon Olive Oil
• 1/2 whole Onion, Chopped
• 1/2 whole Green Pepper, Chopped
• 1/2 whole Red Pepper Chopped
• 1/4 teaspoons Salt
• 1/4 teaspoons Pepper
• 2 cloves Garlic, Minced Or Pressed
• 2 whole Boneless, Skinless Chicken Breasts, Cooked And Shredded
• 1 teaspoon Cumin
• 1 pinch Cayenne Pepper
• 1/2 teaspoons Smoked Paprika
• 1/2 teaspoons Chili Powder
• 1 can (10 Oz. Size) Red Enchilada Sauce
• 3/4 cups Freshly Grated Sharp Cheddar Cheese
• Cilantro For Topping

1. Boil water for pasta and prepare pasta according to directions.
2. While pasta is cooking, heat a large skillet over medium heat and add olive oil.
3. Add onions, peppers, salt and pepper and let cook until vegetables are soft, about 5-6 minutes.
4. Add garlic and cook for another 1-2 minutes, then stir in chicken, cumin, cayenne, paprika and chili powder, along with the enchilada sauce.
5. Turn the heat down to low, drain the cooked pasta, then add pasta to the skillet, too.
6. Fold in cheese and mix thoroughly to combine.
7. Toss with a set of kitchen tongs until everything is mixed, then serve with a bunch of fresh cilantro.
8. Serves 2-4.

whole wheat spaghetti, olive oil, onion, green pepper, red pepper, salt, pepper, garlic, chicken breasts, cumin, cayenne pepper, paprika, chili powder, red enchilada sauce, cheddar cheese, cilantro

Taken from tastykitchen.com/recipes/main-courses/chicken-enchilada-spaghetti/ (may not work)