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Mexican Chicken Poblano Pasta
COOKING ON THE WEEKENDS12Ingredients
55Minutes
630Calories
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Ingredients
US|METRIC
4 SERVINGS
- 12 oz. penne pasta (or shape of your choice)
- olive oil (for the pan)
- 2 poblano peppers (medium-large, about 1/2-pound)
- 1 1/4 lb. chicken breasts (about 2, boneless, skinless, cut into bite-sized pieces)
- 1 1/2 cups yellow onion (thinly sliced)
- 2 tsp. garlic (minced)
- 1 1/2 cups enchilada sauce (Ancho Chile, click here for the recipe, or your favorite bottled variety)
- 1/3 cup crema mexicana
- 1/2 cup cilantro (loosely packed, washed and dried)
- 4 scallions (washed and dried, thinly sliced)
- salt
- freshly ground black pepper
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NutritionView More
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630Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories630Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol100mg33% |
| Sodium1170mg49% |
| Potassium890mg25% |
| Protein44g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate79g26% |
| Dietary Fiber6g24% |
| Sugars12g |
| Vitamin A20% |
| Vitamin C20% |
| Calcium8% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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