Tex-Mex White Cheddar Chicken Spaghetti

Post date: May 20, 2015 7:54:30 PM

Serves 8

Ingredients

¾ lb. gluten free spaghetti

3 Tbs butter

1 onion, diced

3 cloves garlic, minced

2 Tbs gluten free all-purpose flour

1 cup chicken stock

1 cup milk

½ cup sour cream

8 oz grated sharp white cheddar cheese

1 (10-oz) can diced tomatoes with green chilies, undrained

½ tsp cumin

Coarse salt & fresh ground black pepper, to taste

2 cups cooked and shredded chicken

Fresh cilantro, chopped

Directions

Cook pasta according to package directions until al dente; drain. Meanwhile, melt butter in a medium saucepan over medium-high heat. Add onions and sauté until softened, about 5 minutes. Add garlic; cook and stir for 30 seconds. Stir in gluten free flour and cook until the flour is completely combined and bubbling. Slowly whisk in chicken broth, milk, and sour cream. Cook until the sauce is thickened. Sprinkle in grated cheese and stir until melted. Stir in tomatoes, cumin, salt and pepper, chicken, and cooked spaghetti. Toss to coat evenly. Adjust seasonings according to taste. Serve warm, sprinkling each serving with cilantro if desired.