8 oz. spaghetti, cooked according to package instructions
1 can (15 oz.) black beans, drained and rinsed
1 can (15 oz.) diced tomatoes with green chilies
1 cup shredded Mexican-blend cheese
1 cup diced onion
3 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh cilantro, chopped (for garnish)
Instructions
In a large skillet, heat the olive oil over medium-high heat. Add the cubed chicken and cook until fully cooked, about 8-10 minutes, stirring occasionally. Transfer the cooked chicken to a plate and set aside.
In the same skillet, sauté the diced onion for 3-4 minutes, or until translucent. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
Add the cooked chicken, black beans, diced tomatoes with green chilies, cooked spaghetti, cumin, chili powder, salt, and pepper to the skillet. Stir everything together until well combined and heated through, about 5 minutes.
Sprinkle the shredded Mexican-blend cheese over the top of the spaghetti mixture. Cover the skillet and let the cheese melt, about 2-3 minutes.
Remove the skillet from heat and garnish the Mexican Chicken Spaghetti with fresh, chopped cilantro. Serve hot and enjoy this delightful fusion of flavors!
