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16

Spaghetti and Chicken in Poblano Sauce

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Prep 20 min
Total 60 min
Ingredients 14
Servings 10

Ingredients

oz uncooked linguine

tablespoons olive oil

lb boneless skinless chicken breasts, cut into strips

teaspoons olive oil

clove garlic, finely chopped

1/4

cup coarsely chopped onion

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

teaspoon chicken bouillon granules

teaspoon salt, if desired

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

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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

Nutrition Facts

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;