Arrostiti recipe served on a plate, by Pekin the Chef
Aug 04 2026
Restaurants›Paesanos›Arrostiti Recipe

Arrostiti Recipe

Inspired by Paesanos
Time40m
Serves4

Blackened chicken, pasilla chilies, red peppers, cilantro-lime cream sauce

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Ingredients

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Blackened Chicken

Vegetables & Chilies

Cilantro-Lime Cream Sauce

Pasta & Assembly

Method

Blackened Chicken

  1. 1

    Season the Chicken

    Pat chicken breasts dry. Coat evenly with olive oil, then season with paprika, garlic powder, onion powder, cumin, cayenne, salt, and black pepper on all sides.

  2. 2

    Blacken the Chicken

    Heat a cast-iron skillet or heavy pan over medium-high heat until very hot. Add chicken and cook 5–6 minutes per side until deeply blackened and internal temperature reaches 165°F. Remove from pan, rest for 5 minutes, then slice into strips.

Vegetables & Chilies

  1. 3

    Prepare Pasilla Chilies

    Remove stems and seeds from pasilla chilies. Toast them briefly in a dry skillet over medium heat for 30–45 seconds per side until fragrant, then soak in hot water for 10 minutes. Drain and slice into thin strips.

  2. 4

    Sauté Vegetables

    Slice red bell pepper into thin strips. In the same skillet used for the chicken, add olive oil and sauté peppers and pasilla chilies over medium heat for 4–5 minutes until softened and lightly charred. Set aside.

Cilantro-Lime Cream Sauce

  1. 5

    Blend the Sauce

    In a blender or food processor, combine heavy cream, sour cream, cilantro, lime juice, garlic, and salt. Blend until smooth and vibrant green.

  2. 6

    Warm the Sauce

    Pour sauce into a saucepan and warm gently over low heat for 3–5 minutes, stirring frequently. Do not boil. Adjust seasoning with additional salt or lime juice if needed.

Pasta & Assembly

  1. 7

    Cook the Pasta

    Bring a large pot of salted water to a boil. Cook penne pasta according to package instructions until al dente. Reserve ½ cup pasta water, then drain.

  2. 8

    Combine and Finish

    Add cooked pasta to the saucepan with the cilantro-lime cream sauce. Stir in reserved pasta water as needed to loosen the sauce. Fold in sliced blackened chicken and sautéed vegetables. Cook over low heat for 2–3 minutes until everything is well coated and heated through.

  3. 9

    Serve

    Divide pasta among plates and garnish with fresh chopped cilantro. Serve immediately.

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