Description
This Creamy Chicken Roasted Poblano Pasta combines, Italian-American, Southwestern and Mexican flavors to create a great pasta dish!
Ingredients
Units
Scale
- 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
Instructions
- Begin by roasting the Poblano pepper over an open flame on both sides. Set to the side.
- Cut the chicken breast into halves and season both sides with seasonings listed.
- Add 2 tbsp of butter to a cooking pan on medium heat. Cook the chicken on each side for 4 minutes then remove from heat.
- For the sauce, add butter, minced garlic and flour to the cooking pan on medium/low heat. Blend. Stir in the additional chicken stock, cream of mushroom, cream of jalapeno, whipping cream and all remaining seasonings.
- In a separate cooking pot, cook the egg pasta according to instructions. Drain and add to the pot of ingredients.
- Remove the stem and seeds from the Poblano pepper. Chop the pepper and the cooked chicken into pieces and add to the pot of ingredients.
- Fold ingredients together. Simmer and serve hot.
Notes
You can also roast your pepper in the oven. Bake in a 450-degree oven for around 20 minutes, until the skins are blackened and blistered, turning occasionally to promote even roasting.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 444
- Sugar: 2.4g
- Sodium: 373mg
- Fat: 22.3g
- Carbohydrates: 36.5g
- Fiber: 2.3g
- Protein: 24.2g
- Cholesterol: 149mg