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Spaghetti and Chicken in Poblano Sauce

  • Prep 20 min
  • Total 60 min
  • Ingredients 14
  • Servings 10

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
Calories from Fat
180
% Daily Value
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.

 

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.

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