Grilled Chicken with Roasted Poblano Pasta
Fire-Grilled Chicken over Creamy Roasted Poblano Penne
Ingredients:
2 boneless, skinless chicken breasts
2 large poblano peppers
8 oz penne pasta
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon chili flakes (optional)
1/2 cup low-sodium chicken broth
1/2 cup plain Greek yogurt
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Fresh cilantro for garnish
Directions:
Preheat oven to 425°F (220°C). Place poblanos on a baking sheet and roast for 20 minutes, turning halfway, until the skins blister. Remove, cover with foil or place in a bowl with a lid, and let steam for 10 minutes. Peel off skins, remove seeds, and chop.
Cook pasta in salted boiling water according to package instructions. Drain and set aside.
While pasta cooks, season chicken breasts with salt, pepper, cumin, and paprika. Grill over medium-high heat (or pan-sear) for 6–7 minutes per side until fully cooked. Let rest, then slice.
In a skillet over medium heat, warm olive oil and sauté onion and garlic until soft, about 3 minutes. Stir in chopped poblanos, chili flakes, and chicken broth. Simmer for 5 minutes.
Remove from heat. Stir in Greek yogurt and Parmesan. Blend with an immersion blender for a smoother sauce if desired.
Return to low heat, add the cooked pasta, and toss to coat.
Serve pasta topped with sliced grilled chicken and a sprinkle of cilantro.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 460 kcal | Servings: 4 servings