Creamy Poblano Pasta With Chicken

Creamy Poblano Pasta With Chicken

from dashofmandi.com

This creamy poblano pasta with chicken is such a flavorful way to change up your next pasta night at home! I have been craving a delicious homemade creamy poblano pasta sauce for so long now! I had something similar at a restaurant and immediately added it to my list of recipes to recreate for the

Ingredients

  • 3-4 thin sliced chicken breasts
  • 2 tbsp olive oil
  • 1 tbsp lime juice
  • 1 tbsp apple cider vinegar
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • 4 small to medium sized poblano peppers (or 2 large)
  • 2 cloves garlic
  • 1 cup full fat sour cream
  • 4 oz (1/2 cup) cream cheese, room temp
  • 1 cup cilantro leaves, roughly one bunch, some stems are fine
  • 2 tsp salt
  • 2 tbsp lime juice
  • 12 ounces pasta shape of choice
  • crumbled cotija cheese to taste for topping, optional

Directions

  1. 1

    Mix together everything for the chicken marinade and mix the chicken breasts in. Allow to marinade at least 30 minutes, up to 24 hours.

  2. 2

    Once ready to cook, set your oven broiler to high and put the poblanos on a sheet tray in the oven. After about 5 minutes, flip the poblanos and add the garlic cloves to the sheet tray. Broil another 5-10 minutes, until they are charred and nearly blackened.

  3. 3

    Remove the poblanos and garlic and place in a mixing bowl with a plate flipped over the top to seal it, or place it all in a large gallon ziplock bag and seal. This will allow them to “sweat” so you can remove the skin and seeds easily.

  4. 4

    Once they have cooled, remove the skin and seeds from the poblanos and add them, the garlic, and the remaining sauce ingredients to a food processor or high powered blender. Blend until smooth.

  5. 5

    Bring a large pot of salted water to boil. Cook your pasta according to the instructions on the box. Once it is done, reserve 1/4 cup pasta water.

  6. 6

    While the pasta is cooking, place a large skillet over medium heat and add a little olive oil. Cook the chicken until it is cooked through – about 6-7 minutes each side, depending on the size of your chicken. The internal temp should reach 165 F with a meat thermometer. Remove and set aside.

  7. 7

    Once the pasta is done, toss it in the green sauce and add in a little pasta water and thin as needed. Slice the chicken and serve on top! Top with crumbled cotija cheese if desired.