Creamy Roasted Poblano Pasta

Ingredients

• 3 poblano peppers (Medium; roast, peel, stem, and seed)
• 1 lb chicken breasts (Medium, about 1 pound total)
• 1.25 tsp coarse kosher salt (Divided; additional salt is used to season the pasta water and to taste)
• 0.75 tsp ground cumin
• 2 tsp olive oil (Divided; 2 teaspoons for the chicken and 2 teaspoons for the skillet)
• 8 oz fresh tagliatelle (Dried pasta may also be used)
• 0.5 cup cilantro (Packed, plus extra chopped cilantro for garnish)
• 0.5 cup low-sodium chicken stock
• 1 cup heavy cream (Divided)
• 1 garlic (Large clove)
• crushed red pepper flakes (Pinch)
• 1 cup fresh or frozen corn
• black pepper (A little for seasoning the chicken, plus more to taste)

Steps

1. 1

   Char the poblano peppers on all sides over a medium-high gas flame. If you do not have a gas stove, preheat the oven to broil with a rack positioned directly beneath the broiler. Place the peppers on a baking sheet and broil them, turning them whenever one side is charred, until they are blackened and charred on all sides.

2. 2

   Transfer the charred peppers to a bowl and cover the bowl with plastic wrap. Let them steam for 5 minutes. Peel away the skins, then use a knife to remove the stems and seeds.

3. 3

   While the peppers steam, season the chicken breasts on both sides with 1/2 teaspoon of the salt, a little black pepper, and the ground cumin. Set the chicken aside.

4. 4

   Bring a large pot of water to a rolling boil and season the water liberally with salt. Add the tagliatelle and cook until just shy of al dente; fresh pasta should take about 3 minutes.

5. 5

   Reserve about 1/2 to 3/4 cup of the starchy pasta water. Drain the pasta and set it aside.

6. 6

   While the water comes to a boil and the pasta cooks, place two roasted poblano peppers, the cilantro, chicken stock, and 1/2 cup of the heavy cream in a blender. Blend until smooth. Slice the remaining roasted poblano into strips.

7. 7

   Once the pasta is drained, add the poblano cream sauce to the pot along with the remaining heavy cream, garlic, 1/2 teaspoon of the salt, and the crushed red pepper flakes.

8. 8

   Bring the sauce to a boil, then reduce it to a simmer. Cook for about 3 minutes, until the sauce is slightly thickened.

9. 9

   Add the cooked pasta, sliced poblano, corn, and the remaining 1/4 teaspoon salt. Toss until the pasta has absorbed the sauce. If needed, add some reserved pasta water to loosen the sauce. Season to taste with salt and pepper, then garnish with chopped cilantro.

10. 10

    As the sauce simmers, heat a medium skillet over medium heat. Drizzle in 2 teaspoons of olive oil, add the seasoned chicken, and cook for 3–4 minutes per side, until cooked through. Slice the chicken and serve it on top of the pasta. Garnish with extra cilantro.

Notes

The source notes that poblano peppers vary in heat. For a spicier sauce, roast and blend a jalapeño with the poblanos, adding it gradually because the heat is difficult to remove once added. Shrimp or lobster can be substituted for the chicken. The source does not specify an internal temperature for the chicken; cook until fully cooked through.

Nutrition per serving

• main
• pasta
• Mexican-inspired
• chicken
• vegetarian-optional
• date-night
• creamy
• spicy