Like, after the spices and things have had some time to chill out together in the fridge overnight (or longer)?
Well, it's a good thing this recipe makes enough for an army because it's one of those. Every time we reheated it (which, I think, was about 4 or 5 times), it seemed to taste better to me!
Maybe it was the chicken absorbing the spice of the jalapeños.
Or the noodles soaking in the sharpness of the aged white cheddar sauce.
Or the cilantro working it's way into everything else.
However it happens, this spaghetti is delicious at first bite, and even better with every subsequent taste.
Tex-Mex Chicken and White Cheddar Spaghetti
from Lauren's Latest
serves about 6
12 oz. thin spaghetti (I used whole wheat)
3 TB butter
1 cup diced yellow onion
2 TB flour
1 cup chicken stock
1 cup milk
1/2 lb. grated sharp white cheddar cheese
1 TB chopped pickled jalapeños + 1/2 TB juice
1/2 tsp cumin
salt & pepper to taste
2 cups cooked, shredded chicken
3 TB chopped cilantro
Cook noodles according to package directions.
In another large saucepan, melt butter and saute onions until softened, about 5 min. Stir in flour and cook 2 more minutes. Slowly whisk in chicken broth and milk to prevent lumps. Increase heat and cook until sauce has thickened. Sprinkle in grated cheese and stir to melt into sauce evenly. Stir in cumin, salt and pepper, jalapeños, jalapeño juice, chicken, cooked spaghetti and cilantro. Toss to coast everything evenly in sauce. Taste and adjust seasonings if desired. Top with more cilantro.