Mexican Spaghetti

We ate this last week too.  A different twist on the usual spaghetti and we love Mexican.  You can add a variety of different veggies to this.

Mexican Spaghetti
2 tablespoons vegetable oil

4 skinless, boneless chicken breast halves
1 (12 ounce) package spaghetti noodles, broken in half
5 roma (plum) tomatoes, chopped  [I used 2 tomatoes and one can of diced tomatoes]
1 large onion, chopped
1/2 tablespoon ground cumin
2 1/2 teaspoons chili powder
salt and pepper to taste
1 1/2 cups water
1 cup shredded Cheddar cheese

-- I added zucchini & bell peppers with the onion and topped with avocado.

Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.Cook chicken breasts in the oil until nicely browned on the outside.Remove from the skillet and set aside.

Add remaining oil to the skillet, and add the broken spaghetti. Cook,stirring constantly until spaghetti is browned. Drain off any excessoil, and add tomatoes and onion. Dice the chicken breasts, and returnthem to the skillet. Season with cumin, chili powder, salt and pepper.Pour in water, cover, and simmer over medium-low heat until pasta istender, and water has been absorbed, about 10 minutes. Check towardsthe end, and add more water if necessary.

Spoon the chicken mixture into bowls to serve, and garnish with shredded cheese.