Creamy And Dreamy Poblano Chicken Recipes

Steps:

• Blend broth, chiles and cream cheese in blender until smooth; set aside. Cook spaghetti in large pot as directed on package.
• Meanwhile, cook chicken, onions and garlic salt in large nonstick skillet on medium-high heat 5 to 7 min. or until chicken is lightly browned, stirring frequently. Stir in cream cheese sauce; cover. Simmer on medium-low heat 5 to 7 min. or until chicken is done and sauce is heated through, stirring occasionally.
• Drain spaghetti; return to pot. Add sauce; mix lightly. Spoon onto platter; top with remaining ingredients.

Steps:

• Broil pablanos 10-15 minutes until blackened.
• Allow pablano to cool while cooking chicken, 3-6 minutes per side until fully cooked.
• Blend evaporated milk, poblanos, garlic and bouillon in a blender.
• Melt butter in a saucepan over medium heat. Stir in flour, stirring constantly until smooth.
• Slowly stir in the poblano mixture. Cook over medium heat, stirring constantly, until it comes to a boil and thickens.
• Spoon small amount of sauce over each piece of chicken.
• Pour remaining sauce in bowl to serve with the meal.

Steps:

• Broil pablanos 10-15 minutes until blackened.
• Allow pablano to cool while cooking chicken, 3-6 minutes per side until fully cooked.
• Blend evaporated milk, poblanos, garlic and bouillon in a blender.
• Melt butter in a saucepan over medium heat. Stir in flour, stirring constantly until smooth.
• Slowly stir in the poblano mixture. Cook over medium heat, stirring constantly, until it comes to a boil and thickens.
• Spoon small amount of sauce over each piece of chicken.
• Pour remaining sauce in bowl to serve with the meal.

Steps:

• Roast the chile over a gas burner or under the broiler, until charred all over. Wrap in a paper towel; steam for 5 minutes. Rub off the skin; remove the seeds and ribs. Chop coarsely.
• Heat 1 tablespoon of the canola oil in a small saucepan over medium heat; add the onion and garlic; cook until soft, 5 to 7 minutes. Add the chile and cream. 3 Purée in a blender; add water if too thick. Season with salt and pepper.
• Season the chicken with salt and pepper. Heat the remaining tablespoon canola oil in a large skillet over medium-high heat. Cook the chicken until it is golden and the juices run clear, 4 to 5 minutes per side. Serve with the sauce.