Creamy Poblano Pepper Chicken Pasta
Prep Time: 15 minutes
Total Time: 45 minutes
Servings: 4
This spicy, super flavorful sauce is tossed with silky fettuccine noodles. Yum!
Total Time: 45 minutes
Servings: 4
This spicy, super flavorful sauce is tossed with silky fettuccine noodles. Yum!
Ingredients:
3 poblano peppers
2 medium thin chicken breasts
1 1/4 tsp coarse sea salt, divided
3/4 tsp ground cumin
2 tsp olive oil
8 Oz. fresh or dried fettuccine noodles
1/2 cup packed cilantro
1/2 cup chicken stock
1 cup heavy cream, divided
1 large garlic clove
1 cup fresh or frozen white corn
A pinch of crushed red pepper flakes
3 poblano peppers
2 medium thin chicken breasts
1 1/4 tsp coarse sea salt, divided
3/4 tsp ground cumin
2 tsp olive oil
8 Oz. fresh or dried fettuccine noodles
1/2 cup packed cilantro
1/2 cup chicken stock
1 cup heavy cream, divided
1 large garlic clove
1 cup fresh or frozen white corn
A pinch of crushed red pepper flakes
Directions:
Char poblano peppers on all sides over a gas flame.
If you don't have a gas stove, char them under the broiler.
Once all of the pepper is charred, place in a bowl and cover with plastic wrap.
Let them sit for 5 minutes, then [eel skin off, take stem and seeds out.
Season chicken on both sides with 1/2 teaspoon salt, black pepper and cumin, then set aside.
While the peppers steam, bring large pot of water to a rolling boil.
Season liberally with salt, then cook pasta until just shy of al dente, with fresh pasta, only 3 minutes.
Reserve about 1/2 to 3/4 cup of the starchy pasta water.
Drain pasta and set aside.
While pasta cooks, add two peppers, cilantro, 1/2 cup chicken stock and 1/2 cup heavy cream to a blender.
Blend until smooth, then slice the third pepper into strips.
Once pasta is drained, add poblano cream sauce from the blender to the pot, along with remaining heavy cream, garlic, 1/2 teaspoon salt, and red pepper flakes.
Bring to a boil and reduce to a simmer until slightly thickened, about 3 minutes.
Add cooked pasta, sliced peppers, remaining 1/4 teaspoon salt, and corn.
Toss until pasta has absorbed sauce.
Season to taste with salt and pepper.
As the sauce cooks, heat a fry pan to a medium heat, then add chicken.
Cook 3 to 4 minutes per side.
Sliced and serve on top of pasta.
Garnish with chopped cilantro. Enjoy!
Char poblano peppers on all sides over a gas flame.
If you don't have a gas stove, char them under the broiler.
Once all of the pepper is charred, place in a bowl and cover with plastic wrap.
Let them sit for 5 minutes, then [eel skin off, take stem and seeds out.
Season chicken on both sides with 1/2 teaspoon salt, black pepper and cumin, then set aside.
While the peppers steam, bring large pot of water to a rolling boil.
Season liberally with salt, then cook pasta until just shy of al dente, with fresh pasta, only 3 minutes.
Reserve about 1/2 to 3/4 cup of the starchy pasta water.
Drain pasta and set aside.
While pasta cooks, add two peppers, cilantro, 1/2 cup chicken stock and 1/2 cup heavy cream to a blender.
Blend until smooth, then slice the third pepper into strips.
Once pasta is drained, add poblano cream sauce from the blender to the pot, along with remaining heavy cream, garlic, 1/2 teaspoon salt, and red pepper flakes.
Bring to a boil and reduce to a simmer until slightly thickened, about 3 minutes.
Add cooked pasta, sliced peppers, remaining 1/4 teaspoon salt, and corn.
Toss until pasta has absorbed sauce.
Season to taste with salt and pepper.
As the sauce cooks, heat a fry pan to a medium heat, then add chicken.
Cook 3 to 4 minutes per side.
Sliced and serve on top of pasta.
Garnish with chopped cilantro. Enjoy!
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