Hi! Welcome back to another edition of Cooking with Sam. In today's column, I will make
Pasta Verde for you guys. It’s a quick and easy Mexican dish, highly requested by my friends. This Pasta Verde includes a creamy chile poblano sauce, with mustard marinated chicken bits.
This dish takes about 40 minutes to cook altogether. 10 more for preparation.
The ingredients you’ll need:
Cilantro (just a bit, like a handful)
3 Garlic cloves
3 Chiles poblanos
¼ cup of Milk
400 grams of Sour Cream
200 grams of Chicken Meat (I used leg)
I already had most of these at home, I just went ahead and got the pasta, chicken, and sour cream.
The first thing I did was wash every vegetable. Get all the dirt out. The chile poblanos would go straight onto the pan, on high heat. You want them to be toasted enough that they turn almost black. Not all of it, but most. Make sure not to overdo this part.
Right after they’re done toasting, you’ll throw them into a bag to trap all the humidity in it, and wait for it to semi-cool. Then you peel! You can use a spoon to make it easier for your hands. I ran them under water and it made it easier for me to peel them. Also, I got rid of the seeds. I don’t know if it would’ve tasted better with them, but my Mom recommended that I take them out because they don’t blend well. Next time maybe I’ll add Jalapeno for more spice.
Also, when the chiles are cooking, you could go ahead and put the rest of the ingredients in a blender. Inside the blender, you’ll put all of the ingredients listed 1-9. Eyeball the seasonings to your taste. After this, you should bring the pasta to a boil with enough water and salt. Do that for however long it says on your package, mine said 10-15 minutes.
This recipe is a multi-tasking process. You’ll be doing about three or four different things at once, and it’ll feel like you’re playing Overcooked (easy mode). The key things you need to do are: Blend the sauce. Cook the chicken. Boil the pasta. Then mix it all and you’ll be done. It’s beginner-friendly.
Grab a big chunk of chicken meat for the chicken bits. Put it into a bowl. Get a pan ready on the stove, and a lid, if you want. Slice it up into pieces. Not into bits, because you’ll do that after to check if it's fully cooked.
Squirt some mustard, olive oil, salt, white pepper, and Lawry’s. Rub it into the chicken.
You’ll put each sliver onto the pan and make sure it isn’t overlapping. My Dad tells me that you’ll know it's ready to be flipped when there is no more color when the chicken turns white at the top. Unless your chicken piece is a bit thick, then in that case you’ll flip it when it seems that the other side is getting crispy. It took about 15 minutes before I flipped it. Another 10 to fully cook. I covered it with a lid to keep it from turning into dry chicken.
Once you’re done with that, quickly chop up the chicken bits on a cutting board, and put the blended sauce into the same pan you used, or a pan that’s big enough. Mine wasn’t.
Empty the drained noodles into the sauce. Keep it on a low heat, and mix it. Then add in your mustard chicken bits. You can serve it with oregano as a topping, I added Cholula and it tasted so good.
This recipe is fun to make, and it’s filling. My sister got two big servings. She gave it a 9/10.
The quantities I gave made enough pasta for about 4 people. I hope you guys try this recipe, and if you like it, let me know in the comments below!