Pasta with Chicken and Creamy Poblano Sauce
Servings
2Serving size
4 ounces chicken and 2 ounces pastaThis recipe can be multiplied or divided by two and makes good leftovers. Reheat gently.
Ingredients
| 1 pepper Poblano Pepper |
| 2 tsp. Olive oil (divided) |
| 8 ounces Boneless, skinless chicken thighs (cubed) |
| 1 small White onions (diced) |
| 1/2 tsp.. Ground cumin |
| 1 cup Water |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 1 ounce Semisoft goat cheese |
| 4 quart Water |
| 4 ounce Whole Wheat Linguine (or gluten-free linguine) |
| 1 cup Frozen peas (thawed) |
Instructions
Place 1 teaspoon of the olive oil in a skillet over medium-high heat. Add the chicken and cook for about 8 minutes. Remove to an oven proof bowl and set in the cooling oven to keep warm.
Add 1 teaspoon of the olive oil to the pan and then the onions. Cook for about 10 minutes, stirring frequently. Add the peppers, cumin, water, salt and pepper. Cook for about 20 minutes until reduced by half.
Using a blender or mini-chopper, puree the pepper & onion mixture. Return it to the pan and add the goat cheese. Whisk it in as it melts until the sauce is smooth. Reduce the heat to low.
Place the 4 quarts water in a large stock pot over high heat. When boiling add the linguine and cook until tender (about 10 to 15 minutes).
When the pasta is done, drain and add to the sauce with the chicken and peas. Toss well and serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Poblanos are a great choice for people who like spicy food that’s not too spicy. Roasting them mellows the spiciness a bit and the creamy sauce works great with the savory chicken thighs and sweet peas.