I know, I’ve been missing in action. I’ve been leading a blessed and busy life.
You know I’ve said it before; I love one dish pasta dishes in the spring and summer as everything is in there. You don’t even need to make a salad. This one is no different.
In honor of Cinco de Mayo, and my friend, Judy, who has a birthday today who I know would love this dish, comes my Fiesta Spaghetti.
Ground chicken in a taco-style sauce with fresh corn, Poblano and black beans. It’s topped with cheese (I like Muenster for the melting quality), avocado, a little fat free sour cream and a few crumbled blue corn chips for good measure.
You are going to love this and you’re going to want to make this instead of tacos for your next gathering.
So here we go!Serves 4
7 ounces whole grain or fiber fortified spaghetti, cooked per package directions
1 large Poblano pepper
1 tablespoon olive oil, plus 1 teaspoon
1 ear corn
1 lb. ground chicken
1/2 tablespoon Saigon Cinnamon
1 tablespoon ground cumin
1 1/2 tablespoon chili powder
1 1/2 teaspoon onion powder
1 teaspoon ground oregano
1 teaspoon garlic salt
Toppings: Chopped avocado, muenster cheese, shredded, blue corn chip crumbles and fat free sour cream
Preheat oven to 400 degrees F
Cook pasta per package directions and reserve a little of the starchy cooking water.
Place pepper on rack on cookie sheet and drizzle with oil. Bake for about 20 minutes until skin bubbles. Let cool.
Microwave corn in husk (remove some of the silk before cooking); about three minutes. Let cook, husk and remove from cob. Reserve the corn.
Add the rest of the olive oil to a medium skillet.
Brown the ground chicken.
Mix together the cinnamon, cumin, chili powder, onion powder, oregano and garlic salt.
Add to chicken along with a couple of ladles of the starchy cooking water. Reduce heat. Cook for about five minutes until the flavors combine, stirring occasionally and scraping the browned bits from the bottom of the pan.
Toss with pasta and serve with toppings.