Okay, I promise to stop posting Hatch Green Chile recipes….at least for a little while. My local grocery store still had some chiles right inside the door and I thought I’d try a spin-off of The Pioneer Woman’s Chicken Spaghetti and make Hatch Green Chile Chicken Spaghetti.
I should probably also admit that I made this the lazy way. Rather then take the time to roast Hatch Chiles or cook a whole chicken, I bought pre-roasted Hatch Green Chiles and a rotisserie chicken. This was due in part to the fact that I came up with this idea at about 5 pm and didn’t want to eat around 8 pm. Here is how I made the Hatch Green Chile Chicken Spaghetti.
Hatch Green Chile Chicken Spaghetti
1 whole chicken
2 cups chicken broth
8 hatch green chiles
2 cups uncooked spaghetti broken into 2″ pieces
3 cups cheddar cheese
1 red bell pepper
1 can cream of chicken soup
1 can cream of mushroom soup
1 tsp garlic powder
Because I went the easy route, and didn’t cook the chicken myself, I pulled out 2 cups of home made chicken broth from the freezer and added a little water to bring it to a boil and cook the pasta in. I used whole wheat spaghetti but you could use regular if you prefer that. That’s about where the “healthiness” of this recipe stops. While waiting for the broth/water to boil I chopped up my onion and red bell pepper. I went with red simply for the color and then because the chiles are green….it kind of looked like Christmas…or maybe a fiesta, either way it was pretty!
As the pasta was boiling I began to pull all the chicken off the bone that I could from my rotisserie chicken. The Pioneer Woman’s recipe calls for 2 cups of chicken but I just pulled off all that I could and tossed it into my giant bowl with the veggies. For the hatch chiles, you can make this dish as hot or cold as you’d like. I removed all of the seeds on half the chiles but left most of them on the the other half and then diced them and put them in the bowl. Then empty the cans of soup into the bowl, add 2 cups of cheese and then the cooked pasta once it is ready. Now mix it all together!
You’ll want to spray the dish you’ll be baking in so that the cheese doesn’t stick to the sides in all it’s melted goodness. Put the mixture into your dish and top with the remaining 1 cup of cheese. Cook at 350 for 35-45 minutes until the cheese is nice and bubbly.
I divided this into multiple portions so that I could either cook it later or freeze it for down the road. Talk about comfort food! This dish will be delicious on a cold winter night.
I love how the Hatch Green Chile Chicken Spaghetti turned out and am so glad that I’ve got a couple of pounds of Hatch Green Chiles in my freezer so that I will be able to revisit this recipe in a few months.