Chicken Chiles Rellenos Alfredo
This recipe combines my daughter's love of chiles rellenos and my love of chicken Alfredo! To cut down on the spice level you could substitute Monterey Jack cheese for the pepper jack.
Ingredients
- 1 package (16 ounces) angel hair pasta
- 1-1/2 to 2 pounds boneless skinless chicken breasts, cubed
- 1 tablespoon garlic powder
- 1 tablespoon dried cilantro
- 1 teaspoon ground cumin
- 1/2 cup butter, divided
- 2 cups heavy whipping cream
- 1/2 cup cream cheese, softened
- 1-1/2 teaspoons grated lime zest
- 1/2 cup pepper jack cheese
- 2 cans (4 ounces each) chopped green chiles
- 2 tablespoons lime juice
Directions
- Cook angel hair according to package directions. Drain.
- Meanwhile, sprinkle chicken with garlic powder, cilantro and cumin. In a large nonstick skillet, melt 2 tablespoons butter over medium heat. Add chicken; cook and stir until no longer pink, 6-8 minutes. Remove.
- In same skillet, melt remaining 6 tablespoons butter. Stir in heavy cream, cream cheese and lime zest until combined, 4-6 minutes. Stir in pepper jack until melted. Add chiles and lime juice. Return chicken to skillet; heat through. Toss chicken mixture with pasta.