Poblano Chicken Spaghetti

4 Large Poblano Chiles
1Can Evaporated Milk
1C. Milk
2 Garlic Cloves
Spaghetti Noodles
2 Chicken Breasts
2Tbsp Orange Pepper Spice Mix

Instructions

Roast the poblano chiles over a fire till mostly charred all over. Put hot peppers in a bag to steam and help the skin come off easier. Remove the skin.

Remove seeds and cut chiles into strips. Set aside a small amount of the cut up chiles.

In a blender put the chile, evaporated milk, milk, garlic cloves, and orange pepper spice mix. Pureé till well combined.

Cook spaghetti per package. Enough for four people.

Cut chicken breast into pieces or strips. Grill with some orange pepper spice mix.

In a large pan, fry the chiles that were set aside for a few minutes, add sauce and noodles. Mix together and cook 5-10minutes.

Add more spice mix if desired. Coconut milk is good substitute for evaporated milk.