2 cloves garlic, minced
1/4 onion, chopped
1 can Hatch green chiles, chopped
BBQ shrimp seasoning; 1-2 teaspoons to taste
2 1/2 Tbsp butter
1/4 cup Parmesan cheese, grated
1/2 cup Mozzarella cheese, shredded
1 1/2 Tbsp flour
Cumin to taste
3 Tbsp dried parsley
Milk as needed - approximately 1 1/2 cups
This recipe serves 4, so cook enough spaghetti noodles to serve four until firm; in a separate pot of water. Drain.
Melt 1 1/2 Tbs butter in skillet. cook chicken strips until done. Add onion and both cloves of garlic. Add Hatch green chiles, BBQ seasoning to taste, and dust with cumin. Remove to a bowl. Place remaining tablespoon of butter in skillet. Add flour and stir until well combined. This will become quite thick. Do not let it burn. Your roux should be light in color.
Add milk a bit at a time, combining mixture with a wire whisk until smooth and creamy. Add 1/4 cup grated Parmesan cheese to thicken the mixture. Add more milk if the mixtures gets thick, you want a smooth, cream-like consistency. Add parsley as desired. If you like a lot of flavor - use fresh Italian parsley. Add chicken mixture to sauce.
Place drained noodles into a small casserole dish. Pour chicken mixture over the top. Top with Mozarrella cheese. Bake at 350 degrees (if in a hurry - broil) until cheese is melted and golden.
Substitutions: if you don't like green chiles - use a bell pepper. If you don't have BBQ seasoning - sparingly add some cayenne.