Ingredients
• 8 oz spaghetti (or gluten-free pasta)
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 lb (450g) boneless chicken breast, sliced into strips
• 1 cup sliced mushrooms (optional)
• 1 red bell pepper, thinly sliced
• 1 cup marinara or tomato cream sauce
• ½ cup heavy cream or half-and-half (or coconut milk)
• 1 cup shredded Monterey Jack cheese (or Mexican blend)
• ½ tsp smoked paprika
• ¼ tsp chili flakes (optional, for heat)
• Salt & pepper to taste
• Fresh parsley, chopped (for garnish)
Instructions
- Cook spaghetti according to package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add onion and sauté 4–5 minutes until soft.
- Add garlic and chicken strips. Cook 6–8 minutes, until chicken is golden and cooked through.
- Stir in mushrooms and bell pepper. Cook 5 minutes more until tender.
- Pour in marinara sauce and heavy cream. Stir well.
- Add smoked paprika, chili flakes, salt, and pepper. Simmer 5–7 minutes until slightly thickened.
- Reduce heat to low. Stir in shredded cheese until melted and creamy.
- Toss in cooked spaghetti and warm through.
- Garnish with fresh parsley and extra cheese if desired. Serve hot!
💡 Great for meal prep—stores well in the fridge up to 4 days!
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 20 mins , Total Time : 30 mins , Servings : 4 , Calories : 420 , Net Carbs: 34g , Fats: 18g , Protein: 30g