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Categories:
butter onion garlic all-purpose milk Better cumin chili powder Hatch tomatoes blend cheese sour cream chicken
Viewed: 83 - Published at: 4 years agoIngredients
- 16 ounces, weight Whole Wheat Spaghetti
- 2 Tablespoons Butter
- 1 whole Onion, Diced
- 1 teaspoon Garlic, Minced
- 2 Tablespoons All-purpose Flour
- 2 cups Milk
- 1 teaspoon Better Than Bouillon Chicken Base
- 1 teaspoon Cumin Powder
- 1 teaspoon Chili Powder
- 1 cup Hatch Green Chile Peppers, Roasted, Skinned, Seeded And Diced
- 1 can (14 1/2 Oz. Size) Diced Tomatoes, Drained
- 2 cups Mexican Blend Cheese, Shredded
- 1/4 cups Light Sour Cream
- 2 cups Shredded Chicken
Method
- Cook pasta in salted boiling water according to package directions.
- Drain and set aside.
- Melt butter in a Dutch oven or large skillet over medium heat.
- Saute onion and garlic in the melted butter for 8-10 minutes, or until onions are translucent.
- Whisk flour into butter mixture; cook for 1 minute.
- Add milk, bouillon, cumin and chili powder.
- Cook over medium-low heat until sauce has thickened, stirring occasionally.
- Fold green chilies and tomatoes into sauce.
- Remove from heat and stir in cheese and sour cream; mix until cheese is melted.
- Add shredded chicken and pasta tossing until pasta is coated in sauce.
- Top with extra cheese if desired.
