My love for roasted poblano pepper resulted in this delight I’ve called the Creamy Chicken Roasted Poblano Pasta. Sometimes my experiments come out just as I envisioned and this recipe idea did just that.
This pasta dish combines Southwestern seasonings with more robust Mexican flavors (poblano peppers are used heavily in Mexican cuisine). Those flavors are further heightened when you roast the poblano pepper and incorporate it into a creamy style sauce. I call it an explosion of goodness. You will soon feel the same.
How to make Chicken Roasted Poblano Pasta:
Start with roasting the poblano pepper over an open flame. Since I have a gas stove, this process was fairly simple. You are looking for the pepper to begin bubbling, and become dark and blistered on both sides. I recommend using tongs. Roasting the poblano pepper brings out its smoky and robust flavor profile. Plus, it helps in the removal of the outer skin.
Butterfly and pan fry your chicken and cut into small chunks. Moist and well-seasoned chicken breast is the glue that makes this dish hard to put down.
I used Cream of Jalapeno for the sauce, but you can also use Cream of Poblano and it will taste just as good.
For the pasta, I chose an egg variety. This prevents the “overly full” feeling while indulging in this great dinner idea! One quick tip I do is boiling the pasta last which makes it easier to fold all of the ingredients together.
This pasta is quick and easy to prepare and is equally great days after so you can enjoy it as leftovers. Give this Creamy Chicken Roasted Poblano Pasta a try and you will truly enjoy it!Print