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Sour Cream Chicken Pasta Chilada
Somewhere South of Chicken and Noodles!
For noodles:
1 egg
2 Tbls. water
3/4 cup semolina flour
1/4 + cup all-purpose white flour

Substitution for noodles: Get a package of angel hair noodles.

For sauce:
1/4 cup salted butter
3 cloves garlic
1 onion, coarsely chopped
4 chicken breast halves
6 fresh or 2 small cans green chiles, peeled and seeded
1 cup light sour cream
1 cup shredded Monterey Jack cheese
Salt and pepper to taste


Make noodles:
Measure semolina and 1/4 cup all-purpose flour together into a small bowl; form a well in the flour.

In a separate bowl whisk together egg and water. Pour egg mixture into flour mixture, then mix and knead together until a soft and pliable dough is formed. You may use a food processor if preferred.

Roll dough into very thin noodle on a floured surface and cut as close to angel hair (1/10th inch thick, 1/8th inch wide). Allow to dry on a rack for until cooking liquid is boiling.

Bring a large sauce pan with 6 cups salted water or salty chicken broth to a rolling boil. Add noodles when cooking liquid is at rolling boil. Remove noodles from cooking liquid immediately when done.

Make sauce:
Heat a large skillet or braiser over medium heat. Add butter, then onions and garlic. Saute until onions are clear.

Remove onions and garlic and add chicken breasts. Sprinkle breasts with salt and pepper. Saute chicken in skillet about 5 minutes on each side.

Remove chicken and cut it into bite-size pieces. Add green onions and sour cream to the skillet and heat together but do not boil.

Add onions garlic and chicken to the skillet. Heat together, but do not boil.

Layer noodles, sauce and cheese in a casserole dish (yes, this even works with Tupperware cookware), starting with noodles and ending with cheese.

You can stick this into the refrigerator overnight, freeze it, or bake right away. If frozen, thaw before baking 30-45 minutes.

Preparation Time: 40 minutes Serves: 6
Recipe Origin: United States
Submitted by:
Cathy Hoffman
United States
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