<div class="recipeIngredients">Roasted Poblano Alfredo with Blackened Chicken</div>

2-3 poblano peppers

Olive oil

Salt and pepper

Garlic powder

1 pound boneless skinless chicken breast

1-2 tablespoons blackening spice

1 pound farfalle or your favorite pasta

1 stick (8 tablespoons) butter

8 ounces heavy cream

8 ounce wedge asiago cheese

2 tablespoons grated parmesan or romano cheese, plus extra for serving

Heat oven to 350 degrees.

Rub the poblanos lightly with olive oil and lightly season with salt/pepper/garlic powder. Cover with foil and roast for 20 minutes, then turn them over cover and roast for 20 more minutes. You’ll know when they are done because the stem will slide right out.

While the peppers roast, rub the chicken with the blackening spice and put in oven with the peppers. Bake until no longer pink — flip half way; about 25 minutes or until no longer pink inside.

While those finish cooking, start a pot of water to boil; once boiling cook pasta. Drain and transfer to a large bowl.

Once chicken has cooled, cube it and toss over the cooked pasta.

Melt the butter over medium heat in a large skillet and add the heavy cream; heat slowly. Once warm, grate about half the wedge of asiago (about 1 cup) directly into the pan. Whisk until melted. Add the parmesan/romano to taste and sprinkle in a pinch of salt, pepper and garlic powder.

Once the poblanos are roasted, de-seed and chop as finely as you can. Add this to the sauce and stir until incorporated. Pour the entire pot over the cubed blackened chicken and pasta. Mix until incorporated. Serve with garlic bread, a fresh salad and top with extra parmesan/romano cheese.

Serves eight.

About this recipe: I made this on a whim when my brother and I were trying to think up what types of foods we’d have on our menu if we ever won the lotto and opened our Italian-Mexican fusion restaurant. We both worked in restaurants in high school/college but have since joined the real world office life, but whenever we kick back and relax with a few cold ones, we always end up talking about our gardens, or what we are going to cook this week. I think this recipe is exactly my style. It’s simple, rich and wholesome with just the right amount of heat.

Jamie Andrade, Elk Grove Village