Thursday, September 18, 2014

Green Chili Chicken Mac

Does mac and cheese really need an intro? I mean, it's pretty self explanatory, and pretty damn delicious. However, I kicked up your standard pasta and cheese dish a notch by adding in some freshly roasted hatch green chiles and some chicken breast for added flavor.  You really can't beat this combo.

Green Chili Chicken Mac

  • 1/2 tbsp. olive oil
  • 1/2 cup chopped onion
  • 2 roasted hatch green chiles, chopped
  • 3 tbsp. unsalted butter
  • 2 tbsp. flour
  • 2 cups whole milk
  • 1 cup shredded cheddar cheese
  • 12 oz. whole wheat rotini pasta, cooked and drained
  • salt and pepper to taste

In a large skillet, preheat the olive oil over medium heat. Add in the chopped onion and green chiles. Cook until softened, about 8 minutes. 

Meanwhile, heat the butter in a large saucepan until melted. Whisk in the flour, stirring constantly, allowing the flour to cook for about 2-3 minutes. While still whisking, slowly pour in the milk and allow the mixture to bubble and thicken. Keep whisking, whisking, whisking for about 10-12 minutes. Remove the saucepan from the heat and slowly whisk in the cheese. Once the cheese ha smelted, add in the cooked onions, green chiles, and a pinch of salt and pepper to taste.

Pour the sauce over the cooked pasta noodles and mix well to cover the noodles in the cheese sauce. Serve hot in bowls.

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