1
lb de pechugas de pollo sin hueso ni piel, cortadas en tiras
2
cucharadas de aceite de olivo
1
diente de ajo, finamente picado
1/4
taza de cebolla picada
6
chiles poblanos, asados, pelados, sin semillas y sin rabitos
1 1/2
tazas de crema para batir (whipping cream)
1/2
taza de caldo de pollo reducido en sodio
1/4
taza de cilantro fresco picado
1
cucharadita de caldo de pollo en polvo
1
cucharadita de sal, si lo deseas
1
taza de pimientos rojos asados (de un frasco de 12 oz), cortados en tiritas
Queso Oaxaca o Mozzarella rallado, si lo deseas
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Instrucciones
1
Cuece el linguini como lo indican las instrucciones de paquete.
2
En un sartén de 12 pulgadas, calienta 2 cucharadas de aceite a fuego medio alto. Agrega el pollo, cocina 4 minutos, volteándolo o hasta que el pollo no se vea rosa. Retira del fuego; cubre para que se mantenga caliente.
3
Mientras, en una olla de 2 cuartos de galón calienta el resto del aceite a fuego medio alto. Agrega el ajo y la cebolla. Cocina. Ponlo en la licuadora con los chiles, crema, caldo de pollo, cilantro y el caldo de pollo en polvo. Cubre y licua a velocidad alta hasta que este incorporado. Regresa a la olla. Tápala y cocínala a fuego medio de 5 a 10 minutos, revolviendo ocasionalmente hasta que este caliente.
4
Agrega la salsa sobre la pasta escurrida; revuelve. Agrega el pollo y los pimientos y agrega el queso.
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