Instructions

• Fill a large pot with water and bring it to a boil for the pasta.
• In a separate large pot or deep skillet, heat the olive oil and butter over medium-high heat until the butter is melted.
• Chop the onion. Add the chopped onion and the green chilies to the pot. Season with creole seasoning and sauté about 7 minutes, until the onions are soft and translucent.
• Add the all-purpose flour and stir constantly for about 1 minute to cook the flour.
• Gradually stir in the chicken broth, scraping the bottom of the pot as needed, and bring the mixture to a gentle boil.
• Cut the chicken breasts into bite-sized pieces or thin strips and season the chicken with creole seasoning. Add the chicken to the simmering sauce, reduce the heat to maintain a simmer, and cook about 15–20 minutes, until the chicken is cooked through.
• While the chicken cooks, add the angel hair pasta to the boiling water and cook according to package directions until al dente. Drain the pasta and set aside.
• When the chicken is cooked, reduce the heat to low and stir in the sour cream and the shredded Jack cheese until the cheese melts and the sauce is smooth. Let the sauce simmer a few minutes to thicken slightly.
• Add the drained pasta to the pot and stir gently until the pasta is evenly coated with the sauce.
• Serve immediately, topping with additional shredded Jack cheese and optional sliced black olives and chopped cilantro.