Hatch Green Chile Queso Pasta

Ingredients

• Chicken breast

  Broilers or fryers, meat only, cooked, roasted

  4 breast fillet or 344g

• Protein & Penne, Classic Pasta Taste

  Barilla

  12 oz or 336g

• Cottage Cheese, Organic

  Good Culture

  400g

• White Cheddar Cheese

  Bongards

  45g

• Minced Garlic

  Nature's Place

  ½ tablespoon or 3g

• Paprika

  Spices

  1 tbsp or 7g

• Chili powder

  Spices

  1 tbsp or 8g

• Pepper

  Spices, black

  1 tbsp or 6g

• Garlic powder

  Spices

  1 tbsp or 10g

• Onion powder

  Spices

  1 tbsp or 7g

• Whole milk

  3.25% milkfat, with added vitamin D

  ¾ cup or 183g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Diced Green Chiles

  Hatch

  2 tbsp or 30g

• White Cheddar Powder

  Hoosier Hill Farm

  1 tablespoon or 7g

Directions

1. Season Chicken Breast w/ Pepper, Garlic (seasoning), Onion powder, Paprika, & Chili Powder. Cook on a stove top pan, in air fryer, or on a grill.
2. While Chicken is cooking cook the Barilla pasta according to package instructions. You will only need 4 servings.
3. To make the green chile queso. In a medium size bowl add cottage cheese, white cheddar, minced garlic, White Cheddar cheese packet, whole milk, cilantro, and can of hatch green chiles. Stir then put in microwave for 90 sec or until warm. Then put into a blender and blend until smooth.
4. Then combine queso, (four-2 oz servings of) cooked pasta, and mix well. Top with grilled chicken and whatever other topping of your choosing. Enjoy!

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