Yum! I've made this recipe several times now, and it's a keeper. Generally I use penne instead of fettucini. I also chop up a quart of mushrooms and add them to the sauce. I've found that it is quite yummy to cut up the chicken into slices and add chicken and pasta to the sauce for a couple minutes before serving.

Reviewed On: Jul. 12, 2009

Yum, yum, yum, yum, yum! I followed the recipe pretty closely (I may not have 'measured' all ingredients accurately), and WOW! I ate too much of it. I took part to work and everyone loved it. I shared it with my roommate, and she loved it. I shared the recipe with my parents. They made it and loved it. Relatively quick, easy, yummy. This is definitely a keeper!

Reviewed On: Jul. 12, 2009

I took the liberty of making a few small adjustments to this recipe. Before I began preparing the chiles, I browned about 0.7 lbs of ground beef. Before I added the cheese (I used oaxaca instead of cotija, and it worked beautifully), I added a little of the beef to each chile. I roughly chopped the onion instead of slicing it (just a preference), and it tasted nearly identical to the chiles I get in my favorite Mexican restaurant! (Oh, just a warning...if you're not used to working with chiles, you may want to wear disposable gloves. On the scale of hotness, poblanos aren't that bad, but can still cause some discomfort if you get a hot one and have sensitive skin and/or eyes.) This recipe is a winner, and I'm sure I'll make it again (perhaps adding a little cilantro to the tomato/onion/sour cream/cumin mixture). Yumm-oh!

Reviewed On: Jul. 12, 2009