Colorado Green Chile Chicken Alfredo
This southwestern twist on a classic chicken alfredo is made with Colorado green chiles for added spice! Make this after a day of skiing for a nice, cozy meal!
Ingredients
- 1 lb cooked chicken breasts (see instructions for Instant Pot or Slow Cooker method)
- 1 cup chopped, roasted Colorado green chiles (or substitute with canned)
- 8-12 oz. bow tie pasta (or any pasta you like)
- 2 tsp corn starch or arrow root starch
- 1 cup walnut halves, toasted and lightly salted
- 1/2 cup low-fat milk
- 1/2 cup unsalted butter (1 stick)
- 2 tbsp olive oil
- 2-3 garlic cloves, mashed or minced
- 1 cup heavy cream, half and half or chicken stock
- 1 tsp kosher sea salt
- 1-2 cups grated Parmesan cheese
- black pepper to taste
Instructions
- Cook the chicken - you can broil or grill for 10-12 minutes, or use my instructions in my post for cooking in the Instant Pot or slow cooker. Slice or cube the chicken and set aside to keep warm.
- Slice the Colorado green chiles and remove the seeds using a spoon. Dice and set aside.
- Cook pasta in a large pot according to the instructions on the package. Drain and set aside.
- Combine the cornstarch and milk in a bowl and set aside.
- Toast the walnuts with salt in a small pan over medium heat. Stir frequently to ensure they do not burn. Set aside.
- Melt the butter and olive oil in a large saucepan over medium heat. Saute the garlic for about 3 minutes, watching closely so that it does not burn. Slowly stir in the cream or half and half and bring just to a boil. Reduce heat to medium low.
- Add the cornstarch/milk mixture to the sauce in the pan and stir to thicken. Add the diced green chiles, chicken and salt. Heat through. Stir in the cooked pasta, walnuts and cheese.
- Season with black pepper and serve!
Notes
- Instructions for cooking chicken in the Instant Pot or slow cooker can be found in my post!
- You can substitute canned green chiles if you do not have access to freshly roasted ones.