Monday, October 22, 2012

Green Chili Chicken Spaghetti

I was away this weekend in Portland and I never got around to making my weekly meal plan.  I have been so lazy and haven't even ventured out to the grocery store.  Time to raid the pantry and freezer this week for my meals.

  • 1 lb uncooked chicken, cubed
  • 1 can green chilies
  • 1/2 package spaghetti
  • 3 tablespoons butter
  • 1 cup chicken broth
  • 1/4 cup sherry
  • 1 cup Parmesan cheese
  • 1/3 cup Greek yogurt
  • 1/2 teaspoon minced garlic
  • 1 teaspoon cornstarch
  • salt and pepper, to taste

Directions:  Boil noodles according to package.  In a large skillet melt 2 tablespoons butter and cook chicken until no longer pink adding the green chilies for the last minute.  Remove chicken from skillet and set aside.  Bring broth, sherry, remaining butter and garlic to a simmer and whisk in cornstarch and cheese until melted.  Stir in chicken and yogurt until creamy then add noddles and toss together.  Top with pepper and more cheese if you like.

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