Hatch Green Chile Chicken Spaghetti

• 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

1. Cook pasta in salted boiling water according to package directions.
2. Drain and set aside.
3. Melt butter in a Dutch oven or large skillet over medium heat.
4. Saute onion and garlic in the melted butter for 8-10 minutes, or until onions are translucent.
5. Whisk flour into butter mixture; cook for 1 minute.
6. Add milk, bouillon, cumin and chili powder.
7. Cook over medium-low heat until sauce has thickened, stirring occasionally.
8. Fold green chilies and tomatoes into sauce.
9. Remove from heat and stir in cheese and sour cream; mix until cheese is melted.
10. Add shredded chicken and pasta tossing until pasta is coated in sauce.
11. Top with extra cheese if desired.

butter, onion, garlic, allpurpose, milk, better, cumin, chili powder, hatch, tomatoes, blend cheese, sour cream, chicken

Taken from tastykitchen.com/recipes/main-courses/hatch-green-chile-chicken-spaghetti/ (may not work)