Wednesday, February 12, 2014

Chicken and Green Chili Pasta

1lb Penne Pasta
3 Chicken breasts cooked in cumin and onions shredded (2cups)
2 cups shredded monteray Jack Cheese
3T Butter
3T Flour
2 C Chicken Broth
1 C Sour Cream
4oz can green chilis

1. Cook pasta acoording 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.
* I got this recipe from joyfulmommaskitchen I used a mix of pepper jack and cheddar cheese and thought that this was really good. I will say that it was best the day it was made. The leftovers didn't heat up as well. But you could always add some more sour cream to it after its reheated.

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