Chicken Spaghetti Melt

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Yes, chicken. With all our might, hubby Jake and I have been trying to look away from the pork and beef that have been calling our names since the time we succumbed to the call of healthy lifestyle. Save for the few times we bite on beef, we usually settle for the chicken viand. Healthier, as delish, but less of the fat (unless you eat the skin!).

Okay, today’s lunch was chicken spaghetti melt. Spaghetti that used ground chicken meat in the sauce.

Instead of the usual grated cheese we conventionally top on that good ‘ol hot spaghetti, I decided to melt my medium-sharp cheddar cheese that crowned my chicken spaghetti.

Cheddar, hands down, is my ‘comfort cheese’ as opposed to the other bland tasting variety. I love the saltiness that romances well with the creaminess component of the cheese. I just love, love, love cheddar cheese!

Okay here goes, you will need:

1/2 kilo ground chicken

1/2 kilo whole wheat pasta

1 can diced tomatoes

1 small pack tomato paste

1/2 cup heavy cream

1 large tomato, chopped

1 onion, minced

1 large bell pepper, cubed

6 cloves of garlic, minced

1 cup grated medium-sharp cheddar cheese

salt and pepper to taste

3 tbsp butter

oil

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1. Saute ground chicken in garlic,onion, bell peppers, tomato sauce and paste in oil and butter. Season with salt and pepper. Cook until meat is tender. Pou heavy cream and continue stirring until bubbly. Set aside.

2. In a separate pan, cook pasta acording to package direction. Shock and drain.

3. Mix pasta and sauce. Top generously with cheddar cheese. Microwave for 3-4 minutes. Serve hot.

NOTE: You may substitute cheddar with mozzarela, parmesan or both! Enjoy!

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