Hatch Green Chile Chicken Spaghetti

Cook pasta in salted boiling water according to package directions. Drain and set aside.

Melt butter in a Dutch oven or large skillet over medium heat. Saute onion and garlic in the melted butter for 8-10 minutes, or until onions are translucent. Whisk flour into butter mixture; cook for 1 minute. Add milk, bouillon, cumin and chili powder. Cook over medium-low heat until sauce has thickened, stirring occasionally.

Fold green chilies and tomatoes into sauce. Remove from heat and stir in cheese and sour cream; mix until cheese is melted. Add shredded chicken and pasta tossing until pasta is coated in sauce. Top with extra cheese if desired.