Method

1. 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.

   15 min230°C
2. 2

   Transfer the hot poblanos to a bowl, cover, and steam for 10 minutes. Peel, stem, and seed them.

   10 min
3. 3

   Blend the roasted poblanos, crema, cilantro, garlic, lime juice, 1/2 teaspoon salt, and chicken broth until smooth.

   2 min
4. 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.

   17 min75°C
5. 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.

   10 minBoiling
6. 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.

   3 minMedium-low
7. 7

   Slice the rested chicken and toss it with the sauced spaghetti. Serve warm.

   2 min

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