This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.
"Everything you see I owe to spaghetti."
- Sophia Loren, Actress
Poblanos are a great choice for people who like spicy food thatís not too spicy. Roasting them mellows the spiciness a bit and the creamy sauce works great with the savory chicken thighs and sweet peas.
These are peppers that range from very dark green to almost black. They are mildly spicy, with a heat index of mild to medium. The darker chilies have a more intense flavor. When the chili has been seeded but left whole, it is called a capon and is ready for stuffing.
As the pepper matures, it turns a reddish brown. Dried poblanos are known as Ancho chilies.
1/2 cup chopped pepper = 14 calories, 0g fat, 0g sat fat, 0g mono fat, <1g protein, 3g carbohydrates, 1mg sodium, 0mg cholesterol
Servings = 2 | Serving size =4 ounces chicken and 2 ounces pasta
Cooking Time = 60 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe can be divisible by 2.
This recipe makes good leftovers. Reheat gently.
|1 medium||poblano pepper|
|2 tsp||olive oil (divided)|
|8 ounces||boneless skinless chicken thighs (cubed)|
|1 small||onion (diced)|
|fresh ground black pepper (to taste)|
|1 ounce||semi-soft goat cheese|
|4 ounces||whole wheat or gluten-free linguine|
|1 cup||frozen peas (thawed)|
Place the poblano in the oven and set the temperature to 325įF. Let it roast for 20 minutes. Remove and place in a paper bag. When cool, peel, seed, and dice.
Place 1 teaspoon of the olive oil in a skillet over medium-high heat. Add the chicken and cook for about 8 minutes. Remove to an oven proof bowl and set in the cooling oven to keep warm.
Add 1 teaspoon of the olive oil to the pan and then the onions. Cook for about 10 minutes, stirring frequently. Add the peppers, cumin, water, salt and pepper. Cook for about 20 minutes until reduced by half.
Using a blender or mini-chopper, puree the pepper & onion mixture. Return it to the pan and add the goat cheese. Whisk it in as it melts until the sauce is smooth. Reduce the heat to low.
Place the 4 quarts water in a large stock pot over high heat. When boiling add the linguine and cook until tender (about 10 to 15 minutes).
When the pasta is done, drain and add to the sauce with the chicken and peas. Toss well and serve.
Serving size = 4 ounces chicken and 2 ounces pasta
Servings = 2
Amount Per Serving
|Calories 531||Calories from Fat 133|
|% Daily Value|
|Total Fat 14g||25%|
|Saturated Fat 5g||18%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 63g||20%|
|Dietary Fiber 12g||41%|
|Vitamin A 23%||Vitamin C 207%|
|Calcium 11%||Iron 34%|
|Vitamin K 32 mcg||Potassium 873 mg|
|Magnesium 155 mg|