Green Onion Tomatillo Cream Sauce With Chicken - Pasta - Potato - cooking recipe

Ingredients

Sauce
4 green onions, thinly sliced
2 tomatillos, husked, thinly sliced, minced
3/4 cup evaporated milk
1/2 teaspoon garlic salt
1 teaspoon dried basil
1 tablespoon instant minced onion
1/2 teaspoon celery seed
1/2 - 1 teaspoon sugar
Meat Broth
2 -4 chicken thighs
1 1/2 cups water
1/4 teaspoon salt
1 dash black pepper
Pasta
16 ounces bow tie pasta
1 1/2 teaspoons cornstarch

Preparation

Put all of the sauce ingredients in a medium sauce pan. Set aside.
Put all broth ingredients in a medium pan with lid. Bring to a boil and turn down to simmer, cover and cook about 15 minutes. Add a little more water to the broth ingredients to insure there is 1 1/2 cups after cooking.
Save broth, dice chicken off bone, throw away the skin.
Measure 1 cup broth and put broth and diced chicken with sauce ingredients.
Bring sauce to a simmer.Cook for about 5 -6 minutes. Taste.
Add more sugar or salt and pepper if desired.
In a small cup add cornstarch and little water to dissolve, mix.
Add to simmering sauce. Stir until thickened.
Pour over drained pasta or serve as a gravy with potatoes or rice.
Toss to mix.