Chicken Breast in Poblano Sauce Au Gratin


  1. Boil pasta according to directions.
  2. In a  large sauce pan add oil, peppers, onion, garlic, cumin, salt and pepper and cook over medium high heat for 4-5 minutes. Add heavy cream and chicken base and allow to simmer for 15-20 minutes. 
  3. Remove sauce from stove and puree in blender. Keep warm and reserve for service. 
  4. In a saute pan, add oil and chicken breast. Cook for 3-4 minutes per side or until done.
  5.  Portion six orders of pasta onto plates, top with sauce and cooked chicken breast. Sprinkle cheddar cheese on each chicken breast and melt under broiler. Serve.


  • 1 lb(s). Assoluti® Pasta, Bow Tie, Farfelle
  • 1 Tbsp. black pepper
  • 6 chicken, breast(s), boneless skinless, 6-ounce
  • 1 Tbsp. cumin
  • 2 Tbsp. garlic, clove(s), minced
  • 1 Qt(s) Nature's Best Dairy® Cream, Heavy
  • 1/4 Cup(s) oil
  • 1/4 Cups(s) Peak Fresh Produce® Onion(s), diced
  • 4 pepper(s), poblano, diced and seeds removed
  • 1 Tbsp. salt
  • 4 Tbsp. West Creek® Base, Chicken
  • 1 Cups(s) West Creek® Cheese Grated, Cheddar