Pasta (chicken) Recipe
Pene style pasta tossed in your favorite made from scratch sauce. Sub Shrimp $5. Sauce Flavors: - Verde Pene Our famous latin sauce made with poblano chiles will make your jaw drop with this aunique and amazing flavor.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta & Protein
Verde Sauce (Poblano)
Finishing & Garnish
Method
Pasta & Protein
- 1
Cook the pasta
Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz penne and cook according to package directions until al dente (typically 10–11 minutes). Reserve 3/4 cup of pasta cooking water, then drain the pasta and set aside.
- 2
Prepare and cook the chicken
While pasta cooks, pat 12 oz chicken breasts dry and season both sides with 1 tsp black pepper and 1/2 tsp salt. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When oil shimmers, add chicken and cook 4–6 minutes per side until internal temperature reaches 165°F (74°C) and nicely browned. Transfer to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips or bite-sized pieces. Keep skillet for sauce use.
Verde Sauce (Poblano)
- 3
Roast the peppers and aromatics
Preheat broiler or set a gas burner to medium-high. Place 3 poblano peppers and 1 jalapeño on a baking sheet and broil or char directly on the flame, turning occasionally, until skin is blackened and blistered on all sides (8–12 minutes). Transfer peppers to a bowl and cover with plastic wrap or a plate to steam for 10 minutes (this loosens skins).
- 4
Sauté onion and garlic
While peppers steam, peel and roughly chop the roasted peppers, removing stems and most seeds. Finely dice 1 yellow onion and mince 3 garlic cloves. In the same large skillet used for chicken (add 1 tablespoon olive oil if pan is dry), reduce heat to medium and sauté onion until translucent, about 4 minutes. Add garlic and cook 30–45 seconds until fragrant.
- 5
Blend the sauce
In a blender combine the peeled roasted poblanos and jalapeño, sautéed onion and garlic, 1 cup broth, 1 cup heavy cream, 1 cup fresh cilantro leaves, 2 tablespoons lime juice, 1 teaspoon ground cumin, 1 teaspoon salt, and 1 teaspoon black pepper. Blend on high until very smooth (about 45–60 seconds). Taste and adjust seasoning or lime for brightness.
- 6
Finish the sauce
Return the blended sauce to the skillet and warm over medium-low heat, stirring occasionally, for 3–5 minutes until it thickens slightly. If sauce is too thick, add up to 1/2 cup reserved pasta water or more broth to reach a creamy, coat-the-pasta consistency. Stir in 1 tablespoon grated Parmesan (optional) for extra richness.
Combine & Finish
- 7
Toss pasta and protein with sauce
Add the drained penne directly to the warm verde sauce in the skillet. Toss gently to coat; add reserved pasta water 1–2 tablespoons at a time if needed to loosen. Add the sliced chicken and fold to combine, warming chicken through for 1–2 minutes so it reheats without drying.
- 8
Plate and garnish
Divide pasta among 3–4 plates (see servings). Sprinkle each portion with 1 tablespoon grated Parmesan, 2 teaspoons chopped cilantro, and a pinch of red pepper flakes if using. Serve immediately.