Fresh fettuccine pasta with a creamy roasted poblano alfredo sauce.
Avance Pasta Maker
2 chicken breasts
1 poblano pepper
1/4 cup milk
2 tablespoons butter
3/4 cup heavy cream
¼ cup tablespoons parmesan cheese
1/2 teaspoon salt
¼ teaspoon fresh-ground black pepper
1 lb fresh fettucine pasta
1. Start by roasting the poblano pepper. Place the pepper on a small baking sheet and broil on high for 6 minutes on each side. Place in a plastic bag and let sit for 10 minutes, once the pepper has cooled, remove the waxy skin, stems and seeds, and place it in a blender. Pour in the milk, and blend until smooth.
2. To make the alfredo, heat up the butter, then add the poblano/milk mixture, heavy cream, salt, cheese, and black pepper in a saucepan over medium low heat just until the sauce comes to a simmer, stirring occasionally to make sure nothing sticks to the bottom of the pan. Let simmer for 3 minutes, then remove from heat.
3. While the sauce cooks, bring a small pot of water to a boil. Slice the chicken breasts in half, and season them with salt and pepper and grill for 4-5 minutes on each side. Add the fresh pasta to the boiling water and cook for 3 minutes.
4. Toss the cooked pasta in the alfredo sauce and serve with chicken.