SOLA CHICKEN SPAGHETTI

8 oz Spaghetti
4 Cloves minced garlic
1 Onion, diced
4 tbs Butter
2 tbs Flour
2 c. Milk
2 c. Grated cheddar cheese
2 c. Grated monterey jack cheese
1 Can Rotel tomatoes
1t. SoLa Cajun Seasoning
2t. Fresh lime juice
Salt to taste
4-5 c. Shredded cooked chicken

Heat oven to 350 degrees. Spray 9×13 pan with pam. Cook spaghetti according to package directions. Drain, rinse and transfer to bowl. Saute onion in 2 tbs of butter in saucepan. Add garlic & continue to saute until onion is clear. Add to bowl of spaghetti.

Using same saucepan, melt remaining 2 tbs flour over medium-low heat. Whisk in flour until well -combined and slightly browned, about 30 seconds.

Slowly pour in milk and cook, stirring, until sauce thickens to coat spoon (3 to 5 minutes). Turn off heat & slowly stir in half the cheeses, about ¼ cup at a time, until melted into sauce. Stir in diced vegetables, Rotel tomatoes, SoLa Cajun Seasoning and lime juice. Add salt to taste.

Pour sauce into cooked spaghetti and stir in shredded chicken. Pour mixture into 9×13 pan. Top with remaining cheeses. Bake, uncovered, 20 minutes or until brown & bubbling.