Hatch Green Chile Alfredo with Chicken over Gluten-Free Hatch Green Chile Small Trumpets

Instructions: 

1. Preheat oven to 375 degrees F. Mix the paprika, salt, and pepper in small bowl. Coat the chicken in oil and seasoning blend and place on a baking sheet pan. Bake until golden brown, about 18-20 minutes. Once done, remove from oven to cool. Once cool slice into 1 in cubes. 
2. To prepare, bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil and cook for 8-10 minutes or until al dente, stirring intermittently. Drain and set aside. 
3. Heat the butter in a high-sided skillet over medium heat.
4. When the butter bubbles, add the green chile peppers. Cook to warm through and brown slightly, about 3-5 minutes.
5. Add the garlic, cooking until fragrant and lightly colored, about 1-2 minutes.
6. Lower the heat to low, and pour in the cream and milk. Add the grated parmesan cheese, and stir until smooth, creamy and thick enough to coat the back of a spoon, about 4-5 minutes.
7. Give the sauce a taste, and add salt and pepper, if necessary.
8. Add the pasta to the sauce, and toss until coated. Serve and enjoy!