Ingredients:
1 boneless chicken breast.
500 g of spaghetti type pasta.
5 bay leaves.
2 tablespoons olive oil.
1 / 2 onion wedge.
skinned 4 poblano chiles seeded, cut into strips.
cream 2 tablespoons whole.
2 cups whole milk.
30 g of butter.
20 g white wheat flour.
Switzerland Knor 1 cube chicken.
1 / 2 finely chopped onion.
2 cloves garlic, finely chopped.
Salt and pepper. Fresh parmesan cheese
scratched.
1 tablespoon vegetable oil.
Preparation:
1. Cut chicken breasts into strips and then pictures so they are small pieces. Then Roast in a nonstick skillet or grill with a little salt and pepper. Once the pieces are golden brown, place them on a plate and set aside.
2. To remove the skin from the peppers, broil directly on the burners of the stove until they turn black (ash). Once they are good little black on all sides, put in a plastic bag and seal well so they sweat. Take them out 10 or 15 minutes later and slip through the tap water to remove all the ash of the skin. Remove the heart, the seeds and cut into strips.
3. Put on high heat in a deep pot with salt water, leaves bay, the 1 / 2 chopped onion and 2 tablespoons olive oil. Once boiling, add the pasta to be cooked. It will take 7 to 10 minutes, the pasta must be cooked but firm, not watery. When ready, empty into a large colander and pass by the cold water tap to "cut cooking" and leave it uncovered draining.
4. Dry the same pot of pasta with a napkin and it melts in 20 g of butter over low heat, when it is liquid add the sifted flour (passed through a fine mesh strainer.) Stir until it forms a "paste" yellow. Let the paste (roux) cook for a couple of minutes and turn off the fire. Reserve.
5. In another pan, put onion and fry the chopped garlic with 10 grams of butter and a tablespoon of vegetable oil until onion becomes transparent. Add a pinch of salt and pepper.
6. Blend milk, chilies and Knor cube Switzerland.
7. Add this mixture to the pan with the onion and fried garlic. Add 2 tablespoons of cream and stir well. Let it cook for 5 minutes over medium heat. Then, strain the entire contents of the pot, to remove any residue of chile, garlic and onion, and empty it into the pot where you have the roux (butter yellow paste with flour).
8. Stir well with a balloon (egg beater). You'll see the sauce begins to become thick, when everything is well mixed and set aside.
9. Place on individual plates and sprinkle the cooked spaghetti over her poblano chile sauce.
10. Next, place a few cubes of chicken on top and finally sprinkle with parmesan cheese.
Enjoy!
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