"Easy" Chicken and Green Chili Pasta

Today I decided to try another Pinterest recipe.  I love Mexican food and have definitely missed the cheesy deliciousness.  I've started using vegan cheese.  It's...not great...but it's ok.

Tonight's project involved about six hours of prep.  Since I can't use commercial chicken broth, I have to make my own, so I cooked a chicken in the crock pot.  The nice thing is that the broth ends up super delicious and concentrated.

The recipe for Chicken and Green Chilies Pasta (original recipe here) calls for:

1 lb penne pasta (Gluten Free Tinkinyada)
3 chicken breasts, cooked and shredded with cumin and onion (2 c) (diced chicken from crock pot...seasoned with chili powder and paprika...no cumin or onion)
2 c shredded Monteray Jack Cheese (vegan...gross...maybe the grossness will cook out?)
3 Tbsp butter (vegan...not awful)
3 Tbsp flour (GF and no bean flours)
2 c chicken broth (homemade)
1 c sour cream (vegan...not awful...not the same)
4 oz diced green chilies
cut up green parts of green onion

My changes are in red :)

This is the before it went into the oven picture:

The sauce looks kind of weird, right?

I'm waiting for it to finish and am drinking a glass of wine.  Season finale of Downton Abbey is about to start, so I hope it's done soon...

This is the 'just removed from oven' picture

This looks exactly the same except there's a spoon in the picture now, right?

Here is the 'just put in the bowl and about to try it' picture:

I told you I was crap at food photos...

Verdict: SUCCESS!  It's super delicious and creamy.