Mexican Chicken Poblano Pasta Recipe
Delicious and subtly spicy Latin flavors are intertwined with thick noodles, to create an amazing Mexican pasta recipe with chicken.
Servings: 8
Calories: 291kcal
Ingredients
- 12 ounces dry Penne pasta (or shape of your choice)
- olive oil for the pan
- 2 medium-large (about ½ pound) poblano peppers
- 1¼ pounds (about 2) boneless, skinless chicken breasts or use a rotisserie chicken
- 1½ cups yellow onion, thinly sliced
- 2 teaspoons garlic, minced
- 1½ cups Ancho Chile Enchilada Sauce (click here for the recipe), OR your favorite bottled variety
- ⅓ cup crema Mexicana or sour cream
- ½ cup loosely packed cilantro, washed and dried
- 4 scallions, washed and dried, thinly sliced
- salt and freshly ground black pepper to taste
Instructions
- Cook the pasta. Cook the pasta in a large pot of boiling, salted water until just tender but still firm to bite. Reserve ½ cup of the cooking water and drain the pasta in a colander. Then put the pasta back into the pot with the reserved liquid and set aside.
- Roast the peppers. Place the poblanos, one at a time, directly on top of a high flame on the stove. Use kitchen tongs to turn them as each side chars. Remove them from the burners, place them in a brown bag, and fold over the top to let them steam for 10 minutes. Take them out of the bag when they’re cool enough to work with. Use your hands to peel off the skin and remove the stems. Use a paring knife to make a slit vertically down each pepper to open it. Remove the seeds and trim away the membranes from the inside. Cut them into bite-sized pieces and set aside. (You should have about 1 cup.) You can also skip this and buy a jar of red roasted peppers to save time.
- Cook the chicken (if not using rotisserie). Coat a large sauté pan with olive oil and place it over medium heat. Season both sides of the chicken breasts with salt and pepper and place them in the pan. Sauté just until they're cooked through, about 4 minutes per side. Remove them from the pan and set aside until they're cool enough to touch. Shred it into bite-sized pieces with your hands.
- Sauté onions and garlic and combine ingredients. Add the onion and garlic, and cook, stirring often, over medium-high heat until soft and nicely caramelized, about 10 minutes. Turn the heat to low and then add the roasted poblanos, enchilada sauce, crema Mexicana or sour cream, shredded chicken, and the pasta (along with the liquid it's in) and gently mix everything together. Season to taste with salt and pepper. (Here's how.)
- Garnish with the cilantro and scallions. Serve!
Notes
Calorie count is only an estimate.
Nutrition
Calories: 291kcal