Poblano Cream sauce with Fettucine

Poblano Cream sauce

Roast 2 large poblanos until blackened. Place them in a bowl with plastic wrap and let steam for 5 minutes. Peel, seed, and chop into 1 inch pieces.

2 tablespoons minced onion
1 minced garlic clove
1 tablespoon butter
2 tablespoons olive oil
large pinch of oregano
3 tablespoons flour
1 1/2 cups chicken stock
1/2 cup cream
1/4 cup white cheddar
1/4 cup parmesan
hot sauce

Saute onion in butter. Add garlic cook 60 seconds. Add cream and reduce for 5 minutes. Meanwhile heat olive oil with oregano in a small sauce pan. Add flour and cook for 2 minutes. Add chicken stock and bring to a boil.

Pour thickened stock into a food processor with poblanos and reduced cream and onion mixture and blend until thoroughly combined. Add cheeses and blend. Season with salt, pepper, and hot sauce.

Pour over egg noodles or fresh fettucine. Add 1 cup of frozen corn and 1 1/2 lbs. grilled chicken. Toss and let the flavors marry for 2-3 minutes. Serve immediately.