Peppery Chicken Pasta

I have to admit, there is a reason I changed the name of this dish.  If I wrote "Poblano Pepper Pasta" so many people would skip over it.  I would have.  Honestly, its not something I have ever had before, I don't know anything about it, and I had no need or want to try it...until my husband decided to invent a new dish while out shopping today.  Let me just explain what this tastes like" ground pepper."  See, nothing to be afraid of!  It truly blew my mind with how tasty it was.  I have never had a pepper like this before!  It isn't vegetably at all which surprised me.  We will definitely be looking for more poblano recipes!!!  If you have never tried them, this dish is really easy and super good.  We ended up researching Nick's recipe idea online and found one similar to the one he had thought of.  So we went with it and loved it.  PLEASE try this one, its so good!  And yes, it tastes just like ground pepper!

Ingredients:
3 Poblano chili/peppers
1/2 Cup milk
4 Tablespoons butter
1 Tablespoon flour
1 Cup heavy cream
salt to taste
2-4 Chicken breasts (1 per person)
1 cup shredded cheese (a white cheese)

Directions:
*Cut the top core of your peppers off and pull out the seeds.  Now chop them up.

*In a blender or a food processor, put your chopped peppers and your milk.  Mix it until well blended.

*In a medium saucepan, melt 2 tablespoons of butter.  Once the butter has melted, add the tablespoon of flour.  Now brown it (just cook it over a medium heat until it changes to a bit of a brown color).

*Pour your pepper puree into the butter mixture in the saucepan and stir with a wire whisk constantly until it is all smooth.

*Turn your temperature down to medium-low and add your cream.  Stir with your whisk constantly until it begins to bubble.  This will take a few minutes.

*Once the mixture has bubbled, take your mixture off of the heat and set aside.  Add salt to taste.

*In a frying pan now, put your chicken breasts and cook it in the other 2 tablespoons of butter (we used oil instead).  Cook until fully cooked (takes about 20 minutes, we cover ours to keep the heat in.  Cook on a medium to medium high temperature).

*Spray a baking dish down with cooking spray and put your cooked chicken breasts inside.  We used a small glass dish so that all the sauce would sit right on top and now run all over the place.

*Turn your oven on to 350*F.

*Pour your sauce over your chicken in the baking dish.  Now put all of the cheese over top of the sauce.

*Put your dish, uncovered, in the oven and bake for 20 minutes.

*I know its green and looks weird, but the taste isn't crazy at all!  I promise!  We were at a local farmers market today and bought fresh black pepper pasta so ours was a little spicier.  SO delicious!!!

http://www.mexconnect.com/articles/2338-chicken-in-poblano-cream-sauce-pollo-poblano