Green Chile Chicken Spaghetti

 I love almost everything that has green chile in it. Coming from New Mexico this is no surprise.   This recipe takes green chili  to a new level. A delicious sauce is made consisting of half and half, chicken broth, cheese, and green chile.  Cooked  spahgetti is coated with the sauce.   Place the dish in the oven and bake for about 30.  Remove from the oven and let it cool about 10 minutes.  A delicious pasta dish that is sure to please any pasta lover.

Green Chile Chicken Spaghetti

From Lets Dish Recipes Adapted by From My Southwest Kitchen

Ingredients

1 cup diced green chile

3 cups cooked, shredded chicken

8 ounces spaghetti

3 tablespoons butter

1/2 cup diced onion

2 cloves garlic, minced

3 tablespoons flour

2 cups half-and-half

1/2 cup chicken broth

2 cups shredded Mexican Cheese

2 cups shredded Pepper Jack cheese

1/2 teaspoon cumin

1/4 teaspoon red pepper flakes

Salt and pepper, to taste

1-2 tablespoons lime juice

Directions

1.  Cook spaghetti according to package directions until just al dente. Preheat oven to 375 degrees.

2. In a large skillet over medium heat, melt butter. Add onion and garlic and cook until soft, about 5 minutes. Stir in flour and cook 1-2 minutes more.

3. Whisk in half-and-half and broth. Cook and stir until sauce is thickened, about 5 minutes. Reduce heat to low. Stir in half of the Mexican cheese and half of the Pepper Jack cheese.

4. Stir in cumin, salt, pepper,  red pepper flakes and lime juice.  Add green chile, along with the chicken and spaghetti.  Stir to coat well.

5. Top with remaining cheese. Bake for 25-30 minutes, until light brown and bubbly. Garnish with fresh cilantro or pico de gallo, if desired.

Serves 6-8

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