Mexican Pasta With Chicken (7 Points)

Ingredients

• 2 cups chicken broth
• 2 minced garlic cloves
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1/2 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
• 1/2 bell pepper, chopped
• 1 large jalapeno, sliced with seeds removed

• 2 (4 ounce) cans diced green chilies, drained
• 1/4 teaspoon salt (I use sea salt)

Directions

1. 1

   Combine chicken broth, garlic, cumin, and chili powder in saucepan.

2. 2

   Add chicken and bring to a boil over medium-high heat. Cover and simmer over low heat 10 minutes, or until chicken is cooked through. Remove the chicken and set aside to cool slightly.

3. 3

   In a large skillet, heat the oil over medium-high heat. Add the spaghetti and cook until lightly brown, stirring frequently.

4. 4

   Add the broth mixture, tomatoes, green onions, bell pepper, jalapeno, green chilis, and salt. Bring to a boil, then cover and simmer over low heat until the pasta is done, usually 10 - 12 minutes, stirring occasionally.

5. 5

   Shred the chicken while pasta is cooking.

6. 6

   When pasta is done, add the shredded chicken. ENJOY!