Chicken Enchilada Mac n Cheese

Chicken Enchilada Mac n Cheese

Prep time: 20 minutes 
Cook time: 50 minutes 
Ready in: 1 hour 10 minutes 
Serves: 12

Ingredients
16 oz box medium shells pasta, cooked and drained 
2 pan fried chicken breast, cubed
6 cloves garlic, minced, divided in half
1 large white onion, chopped
2 cans diced green chili’s, half drained
8 oz cream cheese, softened
cornstarch slurry ( ½ cup cornstarch mixed with ½ cup cold water)
¼ cup butter 
¼ cup olive oil
4 cups 2% milk, room temperature 
2 cups water
2 chicken bouillon cubes
Salt and pepper
Olive oil for sautéing veggies
Mexican blend shredded cheese for garnish 
Sliced black olives for garnish (optional)
Fresh parsley leaves for garnish (optional)

Directions
1. Boil 6 cups salted water and cook pasta according to package direction. Drain and set aside.

2. Season chicken breasts w salt and pepper. Cook chicken in a sauté pan, over medium heat until cooked through, about 4-5 minutes on each side. Let rest for 5 minutes before chopping into cubes. 

3. In the same sauté pan, Drizzle a few tbsp olive oil and sauté ½ of the garlic and onion until translucent, 5-7 minutes. Add cubed chicken to veggies, cover and set aside. Mix 3 cups of hot water w the bouillon cubes, microwave for 2 minutes, stir to completely dissolve cubes, set aside. Make cornstarch slurry, set aside.

4. In a large pot, melt butter and ¼ cup olive oil w the other ½ of the garlic over medium heat. Slowly stir in cornstarch slurry until well combined and slightly thickened, 1 to 2 minutes. Slowly stream 4 cups of milk into pot, whisking constantly to incorporate ingredients thoroughly. Increase heat to medium high, bring to a low boil, and whisk until mixture begins to thicken, about 15 minutes. 

5. Add softened cream cheese and stir until completely melted. (Use an immersion blender to achieve a smooth texture.) Slowly stream in the bouillon mixture until desired consistency is achieved. (Tip: use less than the full 2 cups for a thicker sauce). Bring back to a low boil. Let simmer 5 minutes.

6. Add in green chilis, veggie mixture, and chicken. Add in the pasta last. Remove from heat.

7. Garnish w shredded cheese, olives (optional), and parsley  (optional) and serve immediately.