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02-22 Chile Pasta

Bring water to boil for
1/2 - 1 lb of short pasta, like farfalle or ziti
In another pan, saute for 4 min:
1 T unsalted butter
1 colored bell pepper, chopped
Then add:
1/2 onion, chopped or 1 c green onion, thinly sliced
1/2 c Canadian bacon, diced
Stir well. When onion glistens add:
2 T flour
1 t chili powder
1/2 t salt
1/2 t gr cumin
1 tiny can (4-5 T) chiles, crushed (New Mexico Hatch chiles are the best)
Stir and cook 1 minute then gradually stir in:
2 1/4 c milk
Whisk for 4 minutes then remove from heat to add:
1 1/2 c cheese, shredded
2 T fresh cilantro, chopped or 2 frozen cubes of cilantro
Stir well and combine with pasta
Sprinkle more shredded cheese on top and bake in a shallow dish for 15 minutes at 400F.
Serve with pico de gallo or salsa
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