Green Onion Tomatillo Cream Sauce With Chicken - Pasta - Potato

• Sauce
• 4 green onions, thinly sliced
• 2 tomatillos, husked, thinly sliced, minced
• 3/4 cup evaporated milk
• 1/2 teaspoon garlic salt
• 1 teaspoon dried basil
• 1 tablespoon instant minced onion
• 1/2 teaspoon celery seed
• 1/2 - 1 teaspoon sugar
• Meat Broth
• 2 -4 chicken thighs
• 1 1/2 cups water
• 1/4 teaspoon salt
• 1 dash black pepper
• Pasta
• 16 ounces bow tie pasta
• 1 1/2 teaspoons cornstarch

1. Put all of the sauce ingredients in a medium sauce pan. Set aside.
2. Put all broth ingredients in a medium pan with lid. Bring to a boil and turn down to simmer, cover and cook about 15 minutes. Add a little more water to the broth ingredients to insure there is 1 1/2 cups after cooking.
3. Save broth, dice chicken off bone, throw away the skin.
4. Measure 1 cup broth and put broth and diced chicken with sauce ingredients.
5. Bring sauce to a simmer.Cook for about 5 -6 minutes. Taste.
6. Add more sugar or salt and pepper if desired.
7. In a small cup add cornstarch and little water to dissolve, mix.
8. Add to simmering sauce. Stir until thickened.
9. Pour over drained pasta or serve as a gravy with potatoes or rice.
10. Toss to mix.

sauce, green onions, evaporated milk, garlic salt, basil, onion, celery, sugar, broth, chicken, water, salt, black pepper, pasta, pasta, cornstarch

Taken from www.food.com/recipe/green-onion-tomatillo-cream-sauce-with-chicken-pasta-potato-376457 (may not work)