• 12 oz Egg Pasta
• 1 lb Boneless Chicken Breast
• 1 Poblano Pepper
• 2 tsp Black Pepper
• 2 tsp Paprika
• 3 tsp Goya Adobo Seasoning
• 1/2 tsp Himalayan Salt

For the sauce:

• 3 tbsp Minced Garlic
• 2 tbsp Butter
• 1 tbsp All Purpose Flour
• 1/4 cup Chicken Stock
• 2 cup Heavy Whipping Cream
• 16 oz. Cream of Mushroom
• 16 oz. Cream of Jalapeno
• 1 tsp Chili Powder
• 1/2 tsp Onion Powder
• 1 tsp Oregano
• 1 tsp Paprika
• 1 tsp Black Pepper
• 1 tsp Goya Adobo Seasoning
• 1/4 tsp Himalayan Salt
• 1/2 tsp Garlic Powder
• 1/2 tsp Dijon Mustard
• 1 tsp Sriracha Sauce