Dec 16, 2013

Chicken and Green Chili Pasta

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Cooks Note: I love anything with green chilies in it. To me this is mac and cheese meets chicken enchiladas and it is really good. It is quick and easy and likely you have all the ingredients in your pantry. This is also a good one for a holiday pot luck or dinner. There is a lot of room for variations here too, you could add veggies, replace the chicken with ham, etc. It will be yummy no matter how you do it. Enjoy!


1 lb Penne pasta
3 chicken breasts, cooked and shredded with cumin and onion (2 cups)
2 cups shredded Monterrey Jack Cheese
3 Tbsp butter
3 Tbsp flour
2 cups chicken broth
1 cup sour cream
4 oz diced green chilies
1. Cook pasta according to package, drain and set aside.  Preheat oven to 350 degrees.  Spray 9x13 cooking pan.
2.  In a mixing bowl, stir together chicken and cheese.
3. In a medium sauce pan, melt butter.  Stir in flour to make a roux and let bubble for 1 minute.  Slowly add in chicken broth and stir constantly.  Let bubble and thicken for 10-15 minutes.  Turn off heat and stir in sour cream and green chilies.  Stir until well combined.
4. In 9×13 baking dish, layer pasta, chicken and cheese mixture two times.  Then pour sauce over top.  Do not stir.
5. Bake at 350 degrees for 20-30 minutes until bubbly and golden on top
This Pinspiration comes from Joyful Mamma's Kitchen

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