A flavorful twist on a classic dish, this Puerto Rican-style spaghetti is savory, saucy, and perfect with a side of tostones or even white rice!

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Ingredients

• 1 tbsp olive oil

• 1 lb ground chicken

• 1 packet of sazón con color

• 2 garlic cloves, minced

• ½ tsp adobo

• ½ packet of chicken bouillon powder

• 1 jar (about 24 oz) of your favorite spaghetti sauce

• ½ tsp dried oregano

• 8 oz dried spaghetti

• ⅓ cup chopped yellow peppers

• ⅓ cup chopped yellow onions

• Grated Parmesan cheese, to taste

• Salt and pepper, to taste

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For Seasoning the Chicken

• ½ tsp adobo

• ¼ tsp salt

• ¼ tsp black pepper

• ¼ tsp dried oregano

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Instructions

1. Season the Chicken:

In a bowl, season the ground chicken with adobo, salt, black pepper, and oregano.

2. Cook the Chicken: If Frozen

Heat a sauté pan over medium heat. Add the seasoned chicken with a splash of water and cook until golden brown and fully cooked. Once done, set the chicken aside.

3. Cook the Pasta:

In a large pot, bring 8 cups of water to a boil. Add a pinch of salt and cook the spaghetti according to the package instructions. Drain and set aside.

4. Make the Sauce:

In the same sauté pan, heat olive oil. Add the chopped yellow peppers and onions, and cook for 2–3 minutes until they become translucent.

5. Build the Flavor:

Stir in the minced garlic, sazón, chicken bouillon powder, oregano, and uncooked (if not frozen) or cooked chicken. Add the spaghetti sauce and let everything simmer together for a few minutes.

6. Combine:

Add the cooked spaghetti to the pan and toss well to coat the pasta evenly in the sauce.

7. Finish & Serve:

Sprinkle with Parmesan cheese and give it one final mix. Taste and adjust salt and pepper if needed.

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Serving Suggestion:

Serve with crispy tostones (fried green plantains) or a scoop of white rice for a true Puerto Rican-style comfort meal.

¡Buen provecho! 🌶️🇵🇷

 

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