Ingredients:
For the Chicken:
1 large boneless chicken breast (total weight 1 to 1 1/2 pounds)
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon chile ancho powder
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon Mexican oregano, crushed
Olive oil
You Will Also Need:
12 ounces cooked pasta, reserved (I used a bowtie pasta)
1/2 cup pasta water, reserved
1/3 cup onion, diced
2 cloves garlic, minced
1 poblano pepper, diced
1 jalapeño pepper, sliced thin for garnish
Lime, sliced thin for garnish
For the Cilantro Jalapeño Sauce:
1 full cup cilantro, previously washed
2 jalapeños, seeds removed and chopped (*or use only 1 for less spice)
Juice of 1 large lime
3/4 cup chicken broth
1/2 cup white cooking wine, optional (*if not using wine, just add more broth)
1 1/2 teaspoons of cornstarch
1 1/2 teaspoons chicken bouillon granules
1/3 cup olive oil, plus more for cooking vegetables
Salt and fresh cracked pepper, to taste
Directions:
1. For the chicken: In a small prep bowl combine the seasonings for
the chicken. Season the chicken breast generously on all sides and set
aside. Preheat oven to 350ºF. At the same time, preheat 2 tablespoons of
olive oil in an oven medium skillet.
2. Once oil is hot, sear the chicken breast for 5 minutes per side.
Line a baking dish that has a cover, with foil paper. Place seared
chicken breast in a baking dish, fold foil paper over to cover chicken
and cover with lid. Place in the oven and cook for 20 to 23 minutes.
3. While chicken is in the oven, cook your pasta according to the
directions on package. Shave off 2 minutes from cooking time, as it will
continue to cook later in the recipe.
Pull chicken after 20 to 23
minutes and let rest.
Internal temperature should be at 165ºF.
Before
draining the pasta, reserve 1 cup of pasta water. Drizzle drained pasta
with a little olive oil and set aside until ready to use.
4. In the blender, combine all of the ingredients for the cilantro
jalapeño sauce. Blend on high until smooth, taste for salt and set
aside.
In a deep skillet, preheat 1 1/2 tablespoons of olive oil to
medium heat for 2 minutes. Add the onion, garlic and poblano pepper.
Season lightly with salt and pepper and saute for 5 minutes.
When ready,
stir in the sauce from blender along with 1/2 cup of reserved pasta
water. Reduce to a light simmer and cook sauce for 5 minutes. Fold in
the pasta and cook for just 2 more minutes at a light simmer. Slice
reserved chicken and fold into pasta before serving.
Garnish with
cilantro, lime slices and jalapeño slices. Serve with your favorite
green salad. Yields 4 servings.
