2 tablespoons oil
1 small onion (chopped)
½ red pepper
½ green pepper
2 boneless skinless chicken breasts (about 1 lb – cubed)
1 tablespoon freshly minced garlic
¾ teaspoon salt
½ teaspoon chili powder
½ teaspoon paprika
3 tablespoons all-purpose flour
1½ cups low sodium chicken broth
1 cup milk or cream (any will do! Higher fat will have a richer flavor)
1 cup shredded cheddar cheese
375 grams spaghetti (about ¾ pound)
Cook spaghetti noodles in a large pot of boiling salted water until al dente. Drain. Meanwhile, heat a large skillet over medium-high heat and add the oil.
Add onions and peppers, cooking and stirring until softened, about 3-4 minutes. Add chicken breast cubes and cook until white on the outside (they don’t necessarily need to brown.
Stir in garlic, salt, chili powder and paprika and cook 1 minute. Add flour and stir until no white remains. 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.