Craving a comforting yet vibrant pasta dish that's both quick to make and bursting with flavor? Look no further than this Creamy Pasta with Chicken and Rajas recipe! This dish perfectly balances the richness of creamy pasta sauce with the delightful sweetness of roasted poblano peppers (Rajas) and tender chicken. It's a fantastic weeknight meal that's surprisingly easy to elevate to a restaurant-worthy experience. The combination of textures – creamy sauce, tender chicken, and slightly charred peppers – creates a symphony of deliciousness in every bite.
This recipe uses readily available ingredients, making it perfect for even the busiest home cooks. The blend of flavors offers a satisfying and well-rounded taste profile, appealing to a variety of palates. Forget complicated cooking techniques and long preparation times; let's dive into the simple step-by-step instructions to create this unforgettable Creamy Pasta with Chicken and Rajas.
Tools Needed
- Comal (or skillet)
- Plastic bag
- Cutting board
- Knife
- Pot
- Colander
- Pan
Ingredients
- Pasta (elbow, shell, or feather): 140 grams
- Poblano peppers: 3
- Onion: 1/2
- Garlic: 4 cloves
- Corn kernels
- Mozzarella cheese: 1 cup
- Cream (for tacos): 1 cup
- Chicken breast: 1/2
- Black pepper
- Chicken broth: 1/2 cup
- Butter: 3 tablespoons
- Salt
- Bay leaf: 1
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Roast the poblano peppers on a comal or skillet until well done on both sides . Place them in a plastic bag to sweat and then peel them .
- Cut the poblano peppers into strips .
- Cut the chicken breast into small pieces or strips .
Step 2. Cook the Pasta and Chicken
- Cook the pasta in boiling water with a little oil, salt, onion, garlic, and bay leaf . Add pepper . Cook for about 10 minutes after boiling .
- Drain the pasta and set aside .
- In a hot pan with butter and a little oil, cook the chicken with garlic and pepper . Cook for about 10 minutes , then remove and reserve .
Step 3. Create the Creamy Sauce
- In the same pan, melt butter and oil. Add the onion and cook . After 4 minutes, add the corn kernels and cook until tender .
- Add the poblano pepper strips and garlic .
- Add the cooked chicken back to the pan .
- Add the cream and stir .
- Add the cooked pasta and chicken broth. Add more broth if needed to adjust consistency .
- Stir in the mozzarella cheese .
- Simmer for a few minutes until heated through and the cheese is melted .
Step 4. Serve
- Serve and enjoy!
Read more: Quick & Easy Pantry Mexican Rice with Rotel
Tips
- Adjust the amount of spices and cheese to your liking .
- If you have allspice, add two instead of black pepper .
Nutrition
- N/A
FAQs
1. Can I use other types of peppers instead of poblanos?
Yes! Bell peppers (any color) or even jalapeños (for a spicier kick) can be substituted. Just adjust cooking time as needed – bell peppers cook faster than poblanos.
2. What kind of pasta works best with this recipe?
Fettuccine, penne, or rotini are all excellent choices. Choose a pasta shape that can nicely coat with the creamy sauce.
3. Can I make this recipe ahead of time?
Yes, you can prepare the chicken and sauce ahead of time and store them separately in the refrigerator. Cook the pasta and combine everything just before serving for the best texture.
This Creamy Pasta with Chicken and Poblano Peppers recipe is a delicious and satisfying meal that's perfect for a weeknight dinner or a casual gathering. The blend of creamy sauce, tender chicken, and slightly sweet peppers creates a flavor combination that's sure to please everyone. Enjoy this simple yet elegant dish, and don't hesitate to experiment with different ingredients to make it your own!