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Chicken Chiles Rellenos Alfredo

Name: Chicken Chiles Rellenos Alfredo
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings.
Cuisine: North America, Mexican
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; 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

4 reviews

Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

8 servings

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. —Jennifer Stowell, Smithville, Missouri

Chicken Chiles Rellenos Alfredo Recipe photo by Taste of Home

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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
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, cook and stir chicken over medium heat until no longer pink, 6-8 minutes. Remove.
In same skillet, melt 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.

Nutrition Facts

1 cup: 698 calories, 43g fat (26g saturated fat), 167mg cholesterol, 354mg sodium, 48g carbohydrate (4g sugars, 3g fiber), 30g protein.

Chicken Chiles Rellenos Alfredo

Total Time

Makes

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