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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

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 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;