Pasta with Poblanos and Chipotles

Pasta with Poblanos and Chipotle Sauce
Serves 4-6

1 large onion, thinly sliced
1/2 lb fresh poblano chiles, seeded and thinly sliced
2 tablespoons olive oil
7 oz chopped bottled roasted red peppers
1 lb penne
3 canned chipotles in adobo
1 1/2 cups low/no fat sour cream
5 chopped scallions
Handful chopped cilantro
2 cups cooked (smoked) chicken/turkey

Cook onion, poblanos, and 1/2 tsp salt in oil in a heavy medium pot over
medium heat, stirring occasionally, until onion is golden, 8 to 10
minutes. Add red peppers and cook, stirring occasionally, until onion is
tender, 2 to 3 minutes.
Meanwhile, cook ziti in a pasta pot of boiling salted water (2 Tbsp salt
for 6 qt water) until al dente. Reserve 1 cup cooking water, then drain
ziti.
While ziti cooks, purée chipotles with sour cream in a blender.
Add purée to onion mixture with scallions, cilantro, 1/4 cup cooking
water, and 1/2 tsp salt and bring to a simmer, stirring. Add ziti and
toss, moistening with additional cooking water if desired. Season with
salt.