Hatch Green Chile Chicken Spaghetti

Prep: 15 mins

Cook: 20 mins

Level: Easy

Serves: Updated

6

Description

Comfort food with a Southwestern kick!

Ingredients

• 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
• ¼ cups Light Sour Cream
• 2 cups Shredded Chicken

• 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
• ¼ cups Light Sour Cream
• 2 cups Shredded Chicken

Preparation

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.