Creamy Chicken Roasted Poblano Pasta
Ingredients
The pasta
The chicken and seasoning
-
1
lb
Boneless Chicken Breast
-
1
unit
Poblano Pepper
-
2
tsp
Black Pepper
-
2
tsp
Paprika
-
3
tsp
Goya Adobo Seasoning
-
½
tsp
Himalayan Salt
The sauce
-
3
tbsp
Minced Garlic
-
2
tbsp
Butter
-
1
tbsp
All Purpose Flour
-
¼
cup
Chicken Stock
-
2
cup
Heavy Whipping Cream
-
16
oz
Cream of Mushroom
-
16
oz
Cream of Jalapeno
-
1
tsp
Chili Powder
-
½
tsp
Onion Powder
-
1
tsp
Oregano
-
1
tsp
Paprika
-
1
tsp
Black Pepper
-
1
tsp
Goya Adobo Seasoning
-
¼
tsp
Himalayan Salt
-
½
tsp
Garlic Powder
-
½
tsp
Dijon Mustard
-
1
tsp
Sriracha Sauce
Instructions
- Roast the Poblano pepper over an open flame until blistered, then set aside.
- Cut the chicken breast in half and season both sides.
- Heat butter in a pan and cook the chicken for 4 minutes on each side, then remove from heat.
- In the same pan, add butter, minced garlic, and flour, cooking on medium/low heat.
- Stir in chicken stock, cream of mushroom, cream of jalapeno, heavy whipping cream, and remaining seasonings.
- Cook the egg pasta according to package instructions, then drain and add to the sauce.
- Remove the stem and seeds from the Poblano pepper, chop it, and add it along with the cooked chicken to the pot.
- Fold the ingredients together, simmer, and serve hot.
Nutrition Facts (estimated)
Servings
6
Calories
444
Total fat
22.3g
Total carbohydrates
36.5g
Total protein
24.2g
Sodium
373mg
Cholesterol
149mg
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