Tres Quesos Chicken Pasta

Name: Tres Quesos Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Yield: 8
Cuisine: Spanish,Mexican,
Ingredients: 2 cloves garlic minced or pressed; 1 tbsp chile pepper ancho; 1 tsp oregano leaves; 1/4 tsp cumin ground; 1 tbsp kosher salt plus more for salting the water; Freshly ground black peppercorn grinder to taste; 2 pounds boneless skinless chicken breast cut into 1-inch cubes; 1 pound spaghetti; 2 tbsps butter; 2 tbsps olive oil; 3 tbsps flour; 1 cup whole milk; 1 cup heavy cream; 1 cup cubed Oaxaca cheese; 1 cup cubed asadero cheese; 1/2 cup crumbled Cotija cheese; finely chopped fresh cilantro for garnish

Made with three Mexican cheeses – Oaxaca, Asadero and a crumbled Cotija garnish – this creamy pasta dish with McCormick Gourmet™ Ancho Chili Powder, Oregano and Cumin rubbed chicken hits the spot any night of the week. Recipe and Photo Credit: Pati Jinich. Read More Read Less

10m

PREP TIME

20m

COOK TIME

17

INGREDIENTS

Ingredients 8 Servings

2 cloves garlic, minced or pressed
1 tablespoon McCormick Gourmet™ Ancho Chile Pepper
1 teaspoon McCormick® Oregano Leaves
1/4 teaspoon McCormick® Ground Cumin
1 tablespoon kosher salt, plus more for salting the water
Freshly ground McCormick® Black Pepper Grinder, to taste
2 pounds boneless skinless chicken breast, cut into 1-inch cubes
1 pound spaghetti
2 tablespoons butter
2 tablespoons olive oil
3 tablespoons flour
1 cup whole milk
1 cup heavy cream
1 cup cubed Oaxaca cheese
1 cup cubed asadero cheese Substitutions available
- cubed muenster cheese
1/2 cup crumbled Cotija cheese Substitutions available
- crumbled queso añejo
finely chopped fresh cilantro, for garnish

KEY PRODUCTS

INSTRUCTIONS

1 Bring a large pot of salted water to boil. Meanwhile, mix garlic, chili powder, oregano, cumin, salt, and freshly ground black pepper to taste in medium bowl. Add chicken to bowl; toss until coated in rub.
2 Once the water is boiling, cook spaghetti according to package directions until al dente. Drain well, reserving 1 cup of the pasta cooking water. Set aside.
3 Heat butter and oil in large saucepan on medium-high heat until butter is melted. Add chicken and cook until browned, about 4 to 5 minutes. Add flour; cook and stir 30 seconds longer.
4 Stir in milk and cream, scraping bottom and sides of the pan to remove browned bits. Add 1/2 cup of the reserved pasta water. Bring to a simmer and cook until mixture begins to thicken.
5 Add Oaxaca and asadero cheese. Once the cheese is melted slightly, remove saucepan from heat. Stir in pasta until completely coated and cheese is melted. Serve hot, sprinkled with cilantro and Cotija cheese.