![](https://recipe.ukfinda.com/wp-content/uploads/2023/11/314374808_798761698072211_6238148006624578631_n-717x1024.jpg)
πππππππππππ:
β’ 2 tablespoons oil
β’ 1 small onion (chopped)
β’ Β½ red pepper
β’ Β½ green pepper
β’ 2 boneless skinless chicken breasts (about 1 lb β cubed)
β’ 1 tablespoon freshly minced garlic
β’ ΒΎ teaspoon salt
β’ Β½ teaspoon chili powder
β’ Β½ teaspoon paprika
β’ 3 tablespoons all-purpose flour
β’ 1Β½ cups low sodium chicken broth
β’ 1 cup milk or cream (any will do! Higher fat will have a richer flavor)
β’ 1 cup shredded cheddar cheese
β’ 375 grams spaghetti (about ΒΎ pound)
ππππππππππππ:
1. Cook spaghetti noodles in a large pot of boiling salted water until al dente. Drain.
2. Meanwhile, heat a large skillet over medium-high heat and add the oil.
3. Add onions and peppers, cooking and stirring until softened, about 3-4 minutes.
4. Add chicken breast cubes and cook until white on the outside (they donβt necessarily need to brown.
5. Stir in garlic, salt, chili powder and paprika and cook 1 minute.
6. Add flour and stir until no white remains.
7. Stir in broth and milk and bring to a simmer. Reduce heat to medium and cook and simmer until thickened. Stir in shredded cheese and pour over cooked pasta.