Green Spaghetti with Chicken

Green spaghetti tossed with roasted poblano-cilantro crema sauce and tender sliced chicken for an easy, flavorful weeknight pasta dinner.

Prep: 15 min · Cook: 35 min · Yield: 4 · Method: Stovetop

Ingredients

• 12 oz spaghetti
• 1 lb boneless, skinless chicken breasts
• 2 poblano peppers
• 0.5 cup mexican crema
• 0.5 cup cilantro
• 2 garlic cloves
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 0.5 cup chicken broth

Cooking instructions

1. Heat the oven to 450°F. Place the poblanos on a baking sheet and roast until blistered and softened, about 15 minutes, turning once halfway through. (about 15 min) — 450°F
2. Transfer the hot poblanos to a bowl, cover, and steam for 10 minutes. Peel, stem, and seed them. (about 10 min)
3. Blend the roasted poblanos, crema, cilantro, garlic, lime juice, 1/2 teaspoon salt, and chicken broth until smooth. (about 2 min)
4. Season the chicken with the remaining salt and black pepper. Heat the olive oil in a large skillet over medium heat and cook the chicken until browned and its thickest part reaches 165°F, 5 to 7 minutes per side. Transfer to a board and rest 5 minutes. (about 17 min) — 165°F
5. Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to the package directions. Reserve 1/2 cup pasta water, then drain. (about 10 min) — Boiling
6. Return the skillet to medium-low heat. Add the blended sauce and simmer gently for 2 minutes. Add the spaghetti and toss until coated, loosening with reserved pasta water as needed. (about 3 min) — Medium-low
7. Slice the rested chicken and toss it with the sauced spaghetti. Serve warm. (about 2 min)