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Spaghetti and Chicken in Poblano Sauce

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  • Prep 20 min
  • Total 60 min
  • Ingredients 14
  • Servings 10
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by Qué Rica Vida Cocina
Updated Apr 19, 2010
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Ingredients

  • 8 oz uncooked linguine
  • 2 tablespoons olive oil
  • 1 lb boneless skinless chicken breasts, cut into strips
  • 2 teaspoons olive oil
  • 1 clove garlic, finely chopped
  • 1/4 cup coarsely chopped onion
  • 6 medium poblano chiles, roasted, peeled and stems removed
  • 1 1/2 cups whipping cream
  • 1/2 cup reduced-sodium chicken broth
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon chicken bouillon granules
  • 1 teaspoon salt, if desired
  • 1 cup drained roasted red bell peppers (from 12-oz jar), cut into 1/2-inch strips
  • Shredded mozzarella, Oaxaca or Manchego cheese, if desired

Directions

  •  
    1
    Cook and drain linguine as directed on package; cover to keep warm.
  •  
    2
    In 12-inch nonstick skillet, heat oil over medium high-heat. Add chicken; cook 4 minutes, turning strips after 2 minutes, or until chicken is no longer pink in center. Remove from heat; cover to keep warm.
  •  
    3
    Meanwhile, in 2-quart saucepan, heat 2 teaspoons oil over medium-high heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until onion is tender. Place in blender; add chiles, whipping cream, broth, cilantro and bouillon. Cover; blend on high speed about 45 seconds or until smooth. Return to saucepan. Cook uncovered over medium heat 5 to 10 minutes, stirring occasionally, until hot.
  •  
    4
    Pour sauce over drained pasta; toss gently to coat. Stir in cooked chicken and roasted peppers; sprinkle with cheese.

Nutrition Information

330 Calories, 20g Total Fat, 15g Protein, 22g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
180
Total Fat
20g
31%
Saturated Fat
9g
47%
Trans Fat
1/2g
Cholesterol
75mg
26%
Sodium
280mg
12%
Potassium
180mg
5%
Total Carbohydrate
22g
7%
Dietary Fiber
1g
6%
Sugars
2g
Protein
15g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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