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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Our state is famous for its green chilies. Naturally, my husband and I included them in this linguine dish we invented. The sauce is also excellent with spaghetti or fettuccine noodles. All of our five children, ages 3 to 13, love it. Ingredients:
1/4 cup butter, cubed |
3 tablespoons king arthur unbleached all-purpose flour |
2 teaspoons garlic powder |
1 teaspoon pepper |
2-1/2 cups milk |
1 package (8 ounces) cream cheese, cubed |
1 cup (4 ounces) shredded parmesan cheese |
12 ounces uncooked linguine |
3 cups cubed cooked chicken |
1 can (4 ounces) diced green chilies |
Directions:
1. In a large saucepan, melt butter. Stir in the flour, garlic powder and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cheeses. Cook and stir for 8-10 minutes or until cheese is melted.
2. Meanwhile, cook linguine according to package directions. Add chicken and chilies to cheese sauce; cook 5 minutes longer or until heated through. Drain linguine; top with chicken mixture. Yield: 6 servings.
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