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.
Enjoy.
