1 cup broad flat green noodles 1 large ripe avocado, peeled and sliced 2 tablespoons fresh lime juice 1/2 cup butter 1/4 cup flour 1 teaspoon salt 5 dashes Tabasco sauce 2 1/4 cups half-and-half 1 cup grated Cheddar cheese 6 (6 ounce) boneless, skinless chicken breast halves, 1/2 cup roasted, peeled and coarsely chopped fresh chile
Prepare noodles according to package directions; drain, and set aside.
Preheat oven to 350 degrees F.
Drizzle avocado slices with lime juice and set aside.
Melt butter in a 2-quart saucepan over low heat. Stir in flour, salt and Tabasco sauce over low heat until mixture bubbles. Add half-and-half slowly, stirring constantly until mixture thickens. Add cheese and stir until it has melted. Reserve 1 cup of this sauce. Mix remainder with cooked noodles. Place chicken in bottom of a 9 x l3-inch baking dish. Cover with chopped green chiles. Spoon noodle mixture over chicken and chiles. Place avocado slices on top and pour reserved sauce over avocados. Bake, uncovered, 35 minutes.
