Rigatoni Poblano Recipe

Poblano chilies will give your weeknight pasta a new kick.

Serves: 8 
Prep Time: 45 minutes

Ingredients
1 box rigatoni 
8 poblano chiles (seeded) 
½ chopped white onion 
2 garlic cloves, peeled
1 small cilantro fist
2 tablespoon salted butter
4 4oz, boneless, skinless chicken breasts, (diced)
500 ml. whole milk
2 cups yellow corn, degrained
salt to taste

Directions
1. Bring a large pot of water to a boil with a pinch of salt
2. In a large skillet add 2 tbsp butter and the chopped onion
3. Cook in low heat until the onion goes transparent and add the garlic
4. Once the onion and garlic turn medium brown add the poblano strips and cook for 3-4 minutes
5. Add salt to taste and reserve
6. In the same saucepan where you previously cooked the poblanos, add the milk and bring to a boil, take it to the blender with the poblano mix and blend until a complete smooth sauce
7. Add the fresh cilantro and mix for 45 seconds
8. Cook the pasta inside the boiling water according to the package directions and drain
9. Add the cooked pasta to the skillet with the boiling sauce in low heat
10. In a large skillet add 1 tablespoon olive oil, diced chicken breasts and the corn, salt and pepper to taste until chicken is well done inside and gold outside
11. Once the chicken is cooked add to the pasta, mix and serve