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Santa Fe Spaghetti

Santa Fe Spaghetti

Santa Fe Spaghetti

Prep and Cook Time 20 minutes


Makes 4 servings


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 parsley


  1. Cook spaghetti according to package directions.
  2. 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.
  3. 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.
  4. Drain spaghetti; serve with chicken mixture. Sprinkle with cilantro.

Nutritional Information

Protein 30 g
Fiber 2 g
Carbohydrate 65 g
Cholesterol 64 mg
Total Fat 13 g
Calories 508
Sodium 891 mg

Dietary Exchange

Meat 2
Vegetable 1
Starch 4
Fat 2

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