Chicken Spaghetti

Chicken Spaghetti 16 ounces spaghetti noodles 1 tablespoon extra virgin olive oil 1 tablespoon butter 2 large bell peppers, chopped (I used red & yellow) 1 large onion, chopped 2 cloves garlic minced 2 teaspoons salt 2 teaspoons black pepper 2 teaspoons chili powder 2 tablespoons all-purpose flour 2-3 cups Chicken stock 1 cup sour cream 2 cups, shredded Mexican Blend or Cheddar Cheese, divided 2 cups shredded rotisserie, skin removed Preheat oven to 350 Spray a large casserole dish with nonstick spray, set aside n a large stock pot cook pasta to al dente according to box instructions and drain In a separate sauce pan or large skillet heat olive oil and butter over medium heat Add in bell peppers & onion, cooking until softened (about 4-5 minutes) Stir in garlic, salt, pepper & chili powder, cooking for another 1-2 minutes Whisk in flour and cook for 3-4 minutes, stirring often Stir in chicken stock, starting with 2 cups, and bring mixture to a boil Reduce to a simmer and let mixture thicken, adding in more chicken stock if mixture is too thick Remove from heat and stir in sour cream and 1 cup of cheese until well combined Stir in chicken Taste and adjust seasoning as needed Add in cooked noodles and toss to combine Pour into prepared casserole dish Sprinkle remaining cheese over the top Cover and bake for 20 minutes and then remove foil and continue baking for another 15-20 minutes, or until sauce is bubbly and cheese is browned Remove from oven and let stand for 10 minutes before serving