Creamy Poblano and Pesto Chicken Pasta

Instructions

1. 1

   Preheat the oven to 230°C/450°F with racks in the upper and lower thirds. While it heats, prepare the peppers and chicken as described below. Put 2500 ml water and 0.5 tsp salt in a covered 5-litre pot over high hob heat; reduce the heat once boiling if the oven is not ready.

2. 2

   Halve the poblanos lengthwise and remove their stems and seeds. Rub with 1 tsp olive oil and arrange cut-side down on a 33 × 23 cm rimmed baking tray. Finely grate the Parmesan and chop the basil, keeping them separate.

3. 3

   On a second 33 × 23 cm rimmed baking tray, gently mix the raw ground chicken with 10 g Parmesan, 15 g pesto, the remaining 1 tsp olive oil, Italian seasoning, garlic powder, remaining 0.5 tsp salt and black pepper. Form loose, roughly 3 cm chunks in a single layer.

4. 4

   Roast both trays together, starting the peppers on the upper rack. Rotate the trays and swap their positions after 10 minutes. Remove the peppers after about 15–18 minutes, when softened and blistered with dark patches. Roast the chicken for about 18–22 minutes, until browned and a food thermometer inserted into several of the largest chunks reads at least 74°C/165°F.

5. 5

   While the trays roast, boil the dried orecchiette uncovered over medium-high heat until just tender, usually 12–14 minutes or according to its package. Start it about 8 minutes after the trays enter the oven so it finishes close to the chicken. Reserve exactly 60 ml pasta cooking water, then drain the pasta and return it to the pot off the heat.

6. 6

   Let the roasted peppers cool for 3 minutes. Blend them, including their skins, with the cottage cheese, ricotta, milk, remaining 30 g Parmesan, remaining 15 g pesto, vinegar and reserved 60 ml pasta water until smooth. Use a heat-safe blender, keep the jug no more than half full and vent the lid according to its instructions; never seal hot ingredients in an unvented blender.

7. 7

   Break the cooked chicken into bite-sized pieces. Add it and the poblano sauce to the pasta. Stir over low hob heat for 4–6 minutes, until evenly coated and the mixture reaches 74°C/165°F; avoid a vigorous boil. Remove from the heat, stir in the basil and let stand for 2 minutes before dividing among four bowls.