Hatch Green Chile Chicken Spaghetti
Chicken Spaghetti from scratch with hatch green chiles!
Servings: 6 people
Ingredients
- 12 ounces Spaghetti
- 2 tablespoons Butter
- 1 cup Onion diced
- 1 teaspoon Garlic minced
- 2 Tablespoons All-Purpose Flour
- 2 cups Milk
- 2 teaspoon Better than Bouillon Chicken Base
- ¼ teaspoon Salt
- ½ teaspoon Cumin Powder
- ½ teaspoon Chili Powder
- 1 cup Hatch Green Chile Peppers roasted, skinned, seeded and diced
- 1 14.5 oz can Diced Tomatoes drained
- 2 ½ cups Mexican Blend Cheese shredded
- ¼ cup Light Sour Cream
- 2 cups cooked Shredded Chicken
Instructions
- Cook pasta in salted boiling water according to package direction. Drain and set aside.
- Melt butter in a Dutch Oven or large skillet. Saute onion in melted butter over medium heat until onions are translucent. Add garlic and cook for 30 seconds.
- Whisk flour into butter mixture; cook for 1 minute. Add milk, bouillon, salt, cumin and chili powder. Cook over medium-low heat until sauce has thickened, stirring frequently.
- Fold green chilies and diced tomatoes into sauce. Remove from heat and stir in 2 cups cheese and sour cream; stir until cheese is melted.
- Add shredded chicken and pasta, tossing until pasta is coated in sauce. If desired, top with ½ cup shredded cheese and pop in oven at 350°F for 10-15 minutes, or until cheese is melted.