[CH] A recipe to use those poblanos
Dorothy Sheets (dsheets@ameritech.net)
Sat, 05 Jun 1999 10:47:33 -0400
Here's a recipe that will help use up those fresh poblanos -- and as a
bonus you don't have to roast and peel them.
Linguine with Chicken, Garlic and Basil (adapted from Bon Appetit
magazine)
1/4 cup + 1 tablespoon olive oil
1/4 cup minced garlic
3/4 pound linguine
1 1/2 pounds skinless boneless chicken breasts, cut into thin strips
2 poblano chiles, seeded, cut into matchstick-size strips
3 plum tomatoes, seeded, diced
1/4 cup thinly sliced fresh basil
4 ounces prosciutto, chopped
2 tablespoons (1/4 stick) butter
1 cup grated Parmesan cheese
Heat 1/4 cup oil in heavy small skillet over medium heat. Add garlic
and sauté until light golden brown, about 6 minutes. Strain oil into
glass measuring cup; reserve garlic. Add enough oil to measuring cup to
measure 1/4 cup. Set aside.
Cook linguine in large pot of boiling salted water until tender but
still firm to bite, stirring occasionally.
Meanwhile, heat reserved oil in heavy large skillet over medium-high
heat. Add chicken and sauté 5 minutes. Add poblanos and sauté 2
minutes. Add tomatoes, 1/4 cup basil, proscuitto and 2 tablespoons
cooked garlic and sauté until chicken is cooked through, about 1
minute. Remove from heat. Add butter and stir until just melted.
Drain linguine and place in a large bowl. Add chicken mixture and 1/2
cup Parmesan; toss to coat. Season with salt and pepper. Sprinkle with
remaining 1/4 cup basil and 2 tablespoons cooked garlic. Serve with
remaining Parmesan.
Chilehead note: I made this with less chicken (1 pound) and extra
poblanos. Leave in the veins and seeds from the poblanos if you want a
hotter, spicier dish. This makes 4 really large servings and the
leftovers heat up well in the microwave! Enjoy!
Dot in Dee-troit