For today’s Wednesday Recipe of the Week, we combined two of our favorite comfort foods into one hearty dish…White Chicken Chili meets Mac n’ Cheese! That’s right, creamy white chicken chili combined with Pappardelle’s flavorful Southwestern Pasta Blend adds just the right kick you need for these cold winter nights.
1 lb. Pappardelle’s Southwestern Pasta Blend
1 tablespoon Bella Sol California EVOO
1 onion, diced
3 cloves garlic, minced
2 teaspoons cayenne pepper
2 teaspoons chili powder
1 teaspoon crushed red pepper flakes
2 teaspoons cumin
1 tablespoon paprika
1 tablespoon oregano
1 small jalapeño, seeded & minced
1 green bell pepper, seeded & diced
1 whole rotisserie chicken, meat removed, diced
1 (15-oz.) can pinto beans, drained, rinsed
1 (15-oz.) can navy beans, drained, rinsed
1 cup frozen corn
1 (10-oz.) can original Rotel (tomatoes and green chilies), drained
1 (4-oz.) can fire-roasted green chilies, drained
6 cups chicken stock, more as needed
¼ cup sour cream
½ cup Monterey jack cheese, shredded
1 bunch cilantro, stems removed, roughly chopped
1 lime, sliced into wedges
1 bunch green onions, bulbs removed, thinly sliced
Salt & pepper, to taste
1. Heat a large saucepot over medium-high heat. Drizzle with EVOO. Sauté onions and garlic until translucent, about 5 mins. Add cayenne, chili powder, cumin, paprika, and oregano and sauté until the spices are fragrant. Add jalapeño and bell pepper and sauté for 2 more mins.
2. Add chicken, beans, corn, Rotel, and green chilies and sauté together until well combined. Add chicken stock and pasta. Bring to a boil, stirring occasionally. (If the mixture looks too dry, add a splash of water to thin it out.) Let mixture simmer until pasta is al dente, approximately 15-20 mins.
3. Turn off heat. Season with salt & pepper. Stir in sour cream and cheese until fully combined. Garnish with cilantro, limes, and green onions. Serve and enjoy!