penne with chicken, poblanos, and chipotle sauce
Back to that thing about quick pasta dinners being a throwback to leaner times. Now that my hours have been cut in half at work (unfortunate but not the end of the world, thankfully), I’ve joined the ranks of the underemployed. And now that the one class I’m taking this semester is kicking my ass (anatomy and physiology is not easy at all you guys), cooking dinner at home almost religiously is a surefire way to save a few bucks and unwind during a night of frantic studying. This recipe was loosely adapted from Gourmet (aww). Yes, it looks a little like something you’d get at Applebee’s, but don’t get all food-snob on it! It’s tasty and filling, and makes for an un-boring quick dinner.
1/2 lb whole wheat penne
1 boneless skinless chicken breast, cut into 2 flat pieces (filets or whatever)
olive oil
salt and black pepper
3 small poblano chiles, sliced into thin strips
1 whole roasted red pepper from a jar, chopped
1 clove garlic, minced
1 chipotle chile, finely chopped, and/or 2 Tbsp adobo sauce from the can
1/3 cup half and half
1 scallion stalk, chopped
toasted pumpkin seeds
cotija cheese
Cook penne in boiling salted water according to package directions.
Season chicken on both sides with a lot of salt and pepper. Pan-fry in a large pan with some oil over medium heat, about 7 minutes on each side or until cooked through. Remove and set aside.
Add poblanos to the pan with some salt and black pepper. Cook over medium heat until limp and soft. Add roasted red peppers and garlic, and cook for another few minutes. Add chipotle chile and/or sauce, along with half and half. Let simmer a few minutes, or until sauce has thickened a bit.
Slice chicken breast. Add to pan, along with scallions and drained pasta. Toss to coat everything. Garnish with pumpkin seeds and cotija cheese.
