We’re currently experiencing technical issues with our site. We’re working to resolve the problem as quickly as possible. Thank you for your patience.
Search terms
Roasted Poblano Chicken Alfredo
Fresh fettuccine pasta with a creamy roasted poblano alfredo sauce.
Servings4
Pasta
Avance Pasta Maker
Chicken
Ingredients
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
Instructions
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.
