This was a delicious and makes a fantastic festive dinner that your friends and family will enjoy. It's topped with cheese, Mexican seasoning, baked until it becomes oey, gooey and the cheese is melty, to perfection.
Servings 7 -8
Ingredients
1 Kg Boneless Chicken - chopped into tiny cubes
2 Large Onions - finely chopped
1 Tablespoon Each Ginger Garlic - minced
1 Green bell pepper - finely chopped
200 Grams Tomato Puree
2 Jalapenos - finely chopped
2 Tablespoons Finely chopped Parsley
6 Medium Ripe Tomatoes
1 Packet Mexican Noodle Taste Maker
1 Teaspoon Cayenne pepper
Salt to taste
1 Teaspoon Mexican Seasoning
3 Tablespoons Oil
500 Grams Spaghetti pasta
For the Toppings
Few Fresh Basil Leaves
Mixed Herbs
Mexican Seasoning
Chopped Parsley
Diced Coloured Bell Peppers
Chopped Spring Onion Greens
Grated Cheese as required - see notes
Method
First cook the spaghetti as per package instructions. Drain it and keep aside.
Blanche the tomatoes, remove the skin and chopperize them. Keep this aside.
Heat oil a large skillet, add the onions , ginger and garlic, saute till the onions are translucent, add the chicken and saute till it turn pink to white, now add the, tomato puree and chopperized tomatoes, Mexican taste maker , jalapenos and stir fry till nicely mixed. Reduce the flame to medium low and let it cook till dry but still moist. Now add the chopped capsicum and Mexican seasoning, cayenne pepper and taste for salt and add accordingly. See that this mixture is not dry but saucy.
Grease a big casserole dish lavishly with oil or butter , I used a non stick baking dish to make this.
Transfer the chicken mixture to the baking dish
Place the coloured bell peppers, sprinkle chopped parsley.
Sprinkle little cheese on top
Spread the spaghetti and place the coloured bell peppers, sprinkle chopped parsley and spring onion greens again cheese as much as you would like, I used a total of 1.1/2 cups of grated cheese.
A sprinkle of Mexican seasonings and mixed herbs on top
Dot it with tiny cubes of butter and and few basil leaves bake at 180 until cheese is melted or for about 20 to 25 minutes.
Remove from oven, and let sit 5 minutes or so. Serve and enjoy! Isn't this Mexican Chicken Spaghetti, so creamy, dreamy and delicious!
My Notes
I used a mix of Sheep cheese and cheeza cheese.
Labels : Baked, Pasta & Noodles, Chicken, Mexican, Baking Bloggers, Spaghetti, Cheese, Mexican Seasoning, Main course
Baking Bloggers, theme for the month is Baked Pasta and our host is Sue.
Baked Mac and Cheese with Corn by Anybody Can Bake
Baked Mexican Chicken Spaghetti by Sneha's Recipe
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Cheesy Artichoke Ravioli Casserole by Food Lust People Love
Cheesy Vegetable Pasta Bake by Cook with Renu
Creamy Lemon Chicken Pasta Bake by Caroline's Cooking
Greek Giouvetsi by Pandemonium Noshery
Macarona Bechamel (Egyptian Baked Pasta) by Tara's Multicultural Table
Meatless Lasagna by A Day in the Life on the Farm
Mushroom And Artichoke Pasta Bake by Oventales
Rakott teszta (Hungarian Layered Noodles) by Sid's Sea Palm Cooking
Sausage and Spinach Lasagna by Cookaholic Wife
Spiralized Sweet Potato Macaroni and Cheese by Karen's Kitchen Stories
Turkey Ham Mac and Cheese by Cindy's Recipes and Writings
Turkey Tetrazzini by Reviews, Chews & How-Tos
Ingredients
1 Kg Boneless Chicken - chopped into tiny cubes
2 Large Onions - finely chopped
1 Tablespoon Each Ginger Garlic - minced
1 Green bell pepper - finely chopped
200 Grams Tomato Puree
2 Jalapenos - finely chopped
2 Tablespoons Finely chopped Parsley
6 Medium Ripe Tomatoes
1 Packet Mexican Noodle Taste Maker
1 Teaspoon Cayenne pepper
Salt to taste
1 Teaspoon Mexican Seasoning
3 Tablespoons Oil
500 Grams Spaghetti pasta
For the Toppings
Few Fresh Basil Leaves
Mixed Herbs
Mexican Seasoning
Chopped Parsley
Diced Coloured Bell Peppers
Chopped Spring Onion Greens
Grated Cheese as required - see notes
Method
First cook the spaghetti as per package instructions. Drain it and keep aside.
Blanche the tomatoes, remove the skin and chopperize them. Keep this aside.
Heat oil a large skillet, add the onions , ginger and garlic, saute till the onions are translucent, add the chicken and saute till it turn pink to white, now add the, tomato puree and chopperized tomatoes, Mexican taste maker , jalapenos and stir fry till nicely mixed. Reduce the flame to medium low and let it cook till dry but still moist. Now add the chopped capsicum and Mexican seasoning, cayenne pepper and taste for salt and add accordingly. See that this mixture is not dry but saucy.
Transfer the chicken mixture to the baking dish
My Notes
I used a mix of Sheep cheese and cheeza cheese.
Labels : Baked, Pasta & Noodles, Chicken, Mexican, Baking Bloggers, Spaghetti, Cheese, Mexican Seasoning, Main course
Baking Bloggers, theme for the month is Baked Pasta and our host is Sue.
Baked Mac and Cheese with Corn by Anybody Can Bake
Baked Mexican Chicken Spaghetti by Sneha's Recipe
Cavatini by Palatable Pastime
Cheesy Artichoke Ravioli Casserole by Food Lust People Love
Cheesy Vegetable Pasta Bake by Cook with Renu
Creamy Lemon Chicken Pasta Bake by Caroline's Cooking
Greek Giouvetsi by Pandemonium Noshery
Macarona Bechamel (Egyptian Baked Pasta) by Tara's Multicultural Table
Meatless Lasagna by A Day in the Life on the Farm
Mushroom And Artichoke Pasta Bake by Oventales
Rakott teszta (Hungarian Layered Noodles) by Sid's Sea Palm Cooking
Sausage and Spinach Lasagna by Cookaholic Wife
Spiralized Sweet Potato Macaroni and Cheese by Karen's Kitchen Stories
Turkey Ham Mac and Cheese by Cindy's Recipes and Writings
Turkey Tetrazzini by Reviews, Chews & How-Tos
This sounds so good - I can see how it would be a popular potluck dish!
ReplyDeleteVery different Sneha! A bit spicy too!
ReplyDeleteI love that the spaghetti is on top and covered with cheese!
ReplyDelete