Chicken Spaghetti with Bloody Mary Sauce

This recipe is a mash up of cuisines. Pasta, but chicken seasoned with Mexican spices and instead of a traditional red sauce, let's up the flavor by using Bloody Mary Mix. The splash of tequila is entirely optional!

This was just a fun dish to make and to eat. Use your favorite Bloody Mary mix.  I used the mix that I canned last summer. Here's the recipe for my Home Canned Bloody Mary Mix.

8 cups Blood Mary Mix

2 T. olive oil

1 yellow onion, chopped

1 green bell pepper, chopped

2 medium jalapenos, chopped

4 cloves garlic, chopped

1 package taco seasoning mix

1 t. chili powder

1/2 t. ground chipotle powder
1 T. tequila (optional)

2 cups cubed, cooked chicken

1 can dark red kidney beans

1 lb. vermicelli, cooked according to package directions

Mexican blend cheese for topping

Cilantro, for garnishing, if desired

In a large Dutch oven, gently heat the Bloody Mary mix over low heat.

In a medium skillet, over medium heat, add olive oil, onions, peppers and garlic. Saute for a few minutes until vegetables begin to soften. Add taco seasoning packet and other seasonings. Stir to combine. Add tequila, if using, and deglaze pan. Add vegetables to the Blood Mary mix.

Increase heat to medium high to bring to a gentle boil. Add chicken and kidney beans. Taste and adjusting seasonings if necessary.

Stirring occasionally, let sauce simmer while pasta cooks.

Drain pasta and plate. Ladle sauce over pasta, top with cheese and cilantro if desired.