“I found this recipe years ago (and cannot remember where). It's so different from any other chicken and pasta recipe and it's just such a treat. If you like southwestern cooking, you'll love this one!”
1hr 40mins

Ingredients Nutrition


  1. Toss chicken, 1 Tbs fresh cilantro and 1 tbs oil in a medium sized bowl. Sprinkle with salt & pepper, toss once more. Cover and refrigerate one hour.
  2. Heat 3 Tbls oil in large skillet. Over medium heat, add garlic, onion, pepper and poblano chili. Saute until just tender, (about 10 minutes).
  3. Transfer vegetables into a large bowl. Add chicken to same skillet and saute over medium-high heat until cooked through (about 4 minutes). Transfer chicken to vegetable bowl.
  4. Add cream and chipotle chilies (a bit of adobe sauce optional - HOT)to skillet. Bring to a boil and reduce until you can coat your spin thickly, about 4 minutes.
  5. Cook pasta until just tender, but firm to bite. Drain and return to pot. Add sauce, chicken and vegetables to pasta and toss over medium-high heat until sauce coats pasta (about 3 minutes).
  6. Stir in 1 cup shredded jack cheese and toss again to blend. Season with salt & pepper to taste.
  7. Transfer to a large bowl. Serve immediately.

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