Ingredients
Scale
- 16 ounces spaghetti
- 3 tablespoons butter
- 1/2 cup onion (diced)
- 2 to 3 cloves garlic (minced)
- 3 tablespoons all purpose flour
- 1 1/2 cups chicken stock
- 1 cup milk
- 1/2 cup sour cream
- 8 ounces grated white cheddar cheese
- 1 10 oz. can diced tomatoes and green chilies, undrained
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- Dash of cayenne pepper
- Salt and pepper to taste
- 2 cups cooked (shredded chicken)
- 2 tablespoons chopped fresh cilantro
- Diced tomatoes (for garnish, optional)
Instructions
- Cook spaghetti according to package directions; drain.
- Meanwhile, melt butter in a medium saucepan over medium-high heat. Add onions and garlic and saute until softened, 3-5 minutes.
- Stir in flour and cook 2 minutes more. Slowly whisk in chicken broth and milk. Stir in sour cream. Bring to a simmer, stirring often, until sauce is thickened.
- Add white cheddar cheese and stir until melted and smooth. Stir in diced tomatoes and green chilies, cumin, chili powder, cayenne, and salt and pepper, to taste.
- Add cooked spaghetti and chicken and to coat everything evenly in sauce. Taste and adjust seasonings. Stir in cilantro just before serving.
- Garnish with additional chopped cilantro and diced tomatoes, if desired.
- Category: Main