Spaghetti Con Pollo (Central American Chicken and Spaghetti)

Chef Sarita in Austin Texas's Note:

Simple and delicious. My grandmother made this alot when I was growing up and I still can't get enough of them.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 5

• 1 lb uncooked spaghetti
• 1 ½-2 lbs chicken breasts (cooked and shredded into medium pieces)
• ½ cup butter
• ½ cup regular plain sour cream
• 1⁄3; cup chopped green bell pepper
• 1⁄3; cup chopped white onion
• 1 tablespoon cumin powder
• 1 tablespoon salt
• 16 ounces tomato sauce (or two 8 oz. cans)
• 16 ounces water

Directions:

1. Cook spaghetti according to directions on package.
2. In a large pot on medium high heat, melt butter. Add onions, bell pepper and saute for about 3 minute or until translucent.
3. Add cooked chicken and stir for about 1 minute Add the tomato sauce, cumin, salt and water (for 16 oz water, just fill the same can(s) tomato sauce and fill with water). Stir for about 3 minute.
4. Add sour cream and mix well for about 5 minutes or until sour cream has completly dissolved.
5. Add spaghetti and let simmer for about 10 minute It can be serve with white rice if you desire.

Reviews

[Lesley Anne]

I made this several years ago. I had been sick and I kept craving my grandmother's chicken spaghetti. Whenever we have chicken spaghetti it's always the Velveeta recipe, which is good. But I was wanting hers and the only thing I knew was that it was tomato-based. So I started searching for a recipe. This one sounded like pure comfort food to me, so I gave it a try. It wasn't exactly like my grandmother's because I know she didn't use sour cream. But it certainly did hit the spot. (And quite honestly could be better than hers!)

[PanNan]

This was perfect for a quick and simple weeknight meal. It was a new dish for us; we hadn't had anything like this before, but were very pleased with the result. I used whole wheat linguine instead of spaghetti, but otherwise followed the recipe exactly. The cumin flavor is strong, and the sour cream tones it down a bit. This was a great choice for PAC Fall 2009.