Creamy Chicken & Spaghetti Fiesta

Heat 2 tbsp of olive oil in a large skillet over medium heat.

Season chicken breasts with 1/2 tsp salt and 1/4 tsp ground black pepper.

Cook the chicken breasts in the skillet for 5-6 minutes per side, until cooked through and golden brown. Remove from the skillet and let them rest for 5 minutes before shredding.

While the chicken is resting, cook spaghetti in a large pot of boiling, salted water until al dente. Drain and set aside.

In the same skillet used for the chicken, add diced tomatoes, green chiles, and minced garlic. Cook for 3-4 minutes until softened.

Pour in 1 cup chicken broth and bring to a simmer.

Add shredded mozzarella cheese to the skillet, stirring until it melts.

Stir in 1 cup sour cream, remaining 1/2 tsp salt and a pinch of red pepper flakes.

Add shredded chicken back to the skillet and stir to combine.

Pour sauce over cooked spaghetti and toss well to combine.

Serve garnished with chopped parsley.