Roasted Chili Pasta

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   Roast chilies on broil until blistered. Place in a paper bag to steam as you remove from roasting. Peel chilies - wear rubber gloves to handle chilies. Chop and saute chilies in butter until soft. Remember, the more seeds you leave in when chopping, the spicier the dish. Cook pasta until al dente. In a blender, combine sauteed chilies, sour cream, and chicken boullion (that has been softened in 2 -4 TBL water.) Toss pasta with sauce. Layer in casserole dish pasta, shredded chicken, grated fontina cheese, remaining pasta and remaining cheese.

* Per serving · 4 servings · Values may vary.

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