Prep and Cook Time 20 minutes
YIELD Makes 4 servings
INGREDIENTS
8 ounces uncooked thin spaghetti or vermicelli 1 tablespoon vegetable oil 12 ounces boneless chicken or turkey, cut into 1-inch cubes 1‑1/2 teaspoons minced garlic 1 teaspoon ground cumin 1 teaspoon ground coriander 1/4 teaspoon salt 1/8 teaspoon black pepper 1 package (16 ounces) frozen bell pepper and onion strips for stir-fry, thawed 1‑1/2 cups salsa or picante sauce 1/2 cup sour cream 1‑1/2 teaspoons cornstarch 1 tablespoon chopped fresh cilantro or parsleyPREPARATION:
- Cook spaghetti according to package directions.
- Meanwhile, heat oil in large, deep skillet over medium-high heat until hot. Add chicken and garlic. Sprinkle with cumin, coriander, salt and black pepper; stir-fry 2 minutes.
- Stir in bell peppers and onions and salsa; cook over medium heat 4 minutes. Combine sour cream and cornstarch in small bowl; mix well. Stir into chicken mixture; cook 2 to 3 minutes or until sauce has thickened and chicken is no longer pink in center, stirring occasionally.
- Drain spaghetti; serve with chicken mixture. Sprinkle with cilantro.