6 – 6OZ BONELESS SKINLESS CHICKEN BREAST
4 POBLANO PEPPERS (DICED & SEEDS REMOVED)
2 TBL MINCED GARLIC
¼ C OIL
¼ C DICED ONIONS
1 TBL CUMIN
1 TBL SALT
1 TBL BLACK PEPPER
1 LB BOW TIE PASTA
1 QT HEAVY CREAM
4 TBL CHICKEN BASE
1 C GRATED CHEDDAR CHEESE
BOIL PASTA ACCORDING TO DIRECTIONS ON BOX. IN A LARGE SAUCE PAN ADD OIL, PEPPERS, ONION, GARLIC, CUMIN, SALT & PEPPER AND COOK OVER MEDIUM HIGH HEAT FOR 4-5 MINUTES. ADD HEAVY CREAM AND CHICKEN BASE THEN ALLOW TO SIMMER FOR 15-20 MINUTES. REMOVE SAUCE FROM STOVE AND PUREE IN BLENDER AND RESERVE FOR SERVICE WARM. IN A SAUTE PAN ADD OIL AND CHICKEN BREAST COOK FOR 3-4 MINUTES PER SIDE OR UNTIL DONE. PORTION SIX ORDERS OF PASTA ONTO PLATES TOP WITH SAUCE AND COOKED CHICKEN BREAST. NOW SPRINKLE CHEDDAR CHEESE ON EACH CHICKEN BREAST AND MELT UNDER BROILER THEN SERVE.