Creamy Poblano Pepper Chicken Pasta


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

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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