Now, you don’t need to get scared even though there’s Sriracha involved! You can always adjust the amount to your taste, or leave it out completely if you don’t like spicy dishes.
But I highly recommend you give this one a try! It’s not like any spaghetti you’ve ever had before – and I mean that in the best possible way. This meal is delicious! It was the tastiest pasta I had ever enjoyed, and my whole family agreed. Even the kids went for seconds and none of them complained about the spices!
Ingredients
2 Tbsp Wesson vegetable oil
1 pound boneless, skinless chicken breast, cut into bite-size pieces
1/4 cup yellow onion, diced
2 garlic cloves, minced
1 red or green bell pepper, seeds and membrane removed, cut into 2-inch strips
2-1/2 cups water (reserve 1/2 cup water to add as needed)
3/4 pound uncooked spaghetti (or your favorite kind of pasta noodles)
20 oz Bertolli pasta sauce
3 Tbsp Sriracha (adjust the amount to your taste)
1 tsp dried oregano
1/2 tsp salt
1/4 tsp ground black pepper
1/2 cup shredded Kraft mozzarella cheese
1/4 cup grated Kraft Parmesan cheese
Instructions:
Heat the oil in a large skillet over medium heat. Add the chicken, and cook for about 4 minutes, stirring.
Add the diced onion, garlic and bell pepper to the skillet, and cook, stirring for about 2 minutes.
Add the water into the skillet, and bring to a boil. Once boiling, add the spaghetti. Add more water, if needed, to cover the spaghetti.
Reduce the heat to medium-high, cover the skillet, and cook the spaghetti for the amount of time indicated on the package directions. Make sure you don’t overcook.
Once the pasta is cooked to your liking, add the pasta sauce, Sriracha sauce, oregano, rosemary, salt and black pepper. Stir to combine, and cook until warmed through.
Turn off the heat, add the mozzarella cheese to the skillet, and mix it with the other ingredients. Sprinkle with parmesan and serve.
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Quick tip: Instead of spaghetti you could use any of your favorite pasta noodles for this meal.