Tex-Mex Chicken & White Cheddar Spaghetti

Ingredients

• ¾ pounds Thin Spaghetti
• 3 Tablespoons Butter
• 1 cup Diced Yellow Onion
• 2 Tablespoons All-purpose Flour
• 1 cup Chicken Stock
• 1 cup Milk
• ½ pounds Grated Sharp White Cheddar Cheese
• ½ teaspoons Cumin
• Salt And Pepper, to taste
• 1 Tablespoon Chopped Pickled Jalapenos
• ½ Tablespoons Pickling Liquid From Pickled Jalapeños
• 2 cups Cooked, Shredded Chicken
• 3 Tablespoons Chopped Cilantro

Preparation Instructions

Bring a large pot of water to boil. Cook spaghetti to al dente and drain; set aside.

Return the hot pot to the burner. Melt butter and saute onions until softened, about 5 minutes. Stir in flour and cook 2 minutes. Slowly whisk in chicken stock and milk, preventing lumps. Increase heat to thicken sauce. Sprinkle in grated cheese and stir continuously to melt into sauce evenly. Stir in cumin, salt, pepper, jalapenos, jalapeno juice, chicken, cooked spaghetti and cilantro. Toss to coat everything evenly in sauce. Taste and adjust seasonings.

Serve warm with more cilantro.