Poblano Chicken Spaghetti
- 4 Large Poblano Chiles
- 1Can Evaporated Milk
- 2 Garlic Cloves
- Spaghetti Noodles
- 2 Chicken Breasts
- 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 seeds and cut chiles into strips. Set aside a small amount of the cut up chiles.
In a blender put the chile, evaporated milk, and garlic cloves with a couple dashes of orange pepper spice mix. Pureé till well combined.
Cook spaghetti per package. Enough for four people.
Cut chicken breast into pieces or stripes. Grill with the 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.
