Ingredients

The following ingredients have 6 Servings
  • 16 ounces spaghetti
  • 3 tablespoons butter
  • 1/2 cup onion, diced
  • 2-3 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

Instruction

  • 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.