• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 4
    OK

    Rigatoni Poblano

    Turn up the flavor on pasta night with this hearty dish. Though you may always think of pasta as Italian, you can up the Latin flavors with a spicy and vibrant sauce punctuated by poblano chiles and cilantro


    Ingredients
    2
    tablespoons
    salted butter
    1/2
    white onion, chopped
    2
    garlic cloves, peeled
    8
    poblano chiles, seeded
    2
    cups
    whole milk
    1
    small bunch of cilantro
    1
    box rigatoni
    4
    4-ounce boneless, skinless chicken breasts, diced
    2
    cups
    yellow corn
    *
    salt to taste
    Directions
    Bring a large pot of water to a boil with a pinch of salt
.
    In a large skillet add butter and the chopped onion
. Cook in low heat until the onion goes transparent and add the garlic
. Once the onion and garlic turn medium brown add the poblano strips and cook for 3-4 minutes
. Add salt to taste, remove from heat, and set aside
.
    In the same saucepan where you previously cooked the poblanos, add the milk and bring to a boil. Carefully pour into a blender with the poblano mix and blend until a complete smooth sauce
. Add the fresh cilantro and mix for 45 seconds
. Return pasta to saucepan, set over high heat, and bring to a boil.
    Cook the pasta according to package instructions, drain, and set aside. Add the cooked pasta to the skillet with the boiling sauce and move to low heat
.
    Meanwhile, in a large skillet, add 1 tablespoon olive oil, diced chicken breasts, corn, salt and pepper to taste until chicken is well done inside and golden on the outside
.
    Once the chicken is cooked add to the pasta, mix, and serve.

    The base number of servings for this recipe is 4
    OK

    Categories 

    Chicken

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