Chicken Spaghetti in Poblano Sauce

Espagueti Verde con Pollo

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Preparation info
  • Servings:

    6–8

    • Difficulty

      Easy

Appears in
My South Texas Kitchen: Traditional Recipes And Modern Tips

By Yvette Zuniga Jemison

Published 2022

  • About

This deeply flavorful dish appears at many of our family gatherings, and is always made by Tía Marina who has mastered this recipe. The poblano and cilantro scented cream sauce is not spicy, but incredibly bright. Marina prepares hers without meat as a side dish, but this version includes browned chicken to be enjoyed as a main dish.

Ingredients

  • 1 large poblano pepper
  • 1 large bell pepper
  • 1–1½ pounds boneless chicken breasts

Method

  1. Place the poblano pepper and the bell pepper directly on the stovetop grates over the flames. The flames should be touching the peppers, blistering and charring the skin. Using tongs, rotate the peppers, until all of the skin is charred, about 5 minutes. (Alternatively, halve the peppers and remove the seeds and stem. Place on a comal or non-stick skillet on medium-high