Poblano Chicken

Ingredients:
4 boneless skinless chicken breasts
6 carrots, peeled and cut in large bite size pieces
12 new potatoes, cut in large bite size pieces
pearl onions
1 qt chicken stock
8 oz. low fat cream cheese
2 poblano peppers,l peeled roasted, seeded and chopped
1 jalapeno, seeded and minced
salt & pepper
parsley for garnish


Method:

1. Boil the chicken breasts in the chicken stock until just cooked - do not overcook. Remove them when done and let cool.
2. Next place the prepared vegetables in the chicken stock and cook until al dente. Remove them when done and let cool.
3. Bring the chicken stock to a boil, reduce to simmer and reduce liquid by half. Next add the cream cheese and stir until melted into the chicken stock.
4. While this is reducing, chop/pull apart the chicken into large bite-sized chunks.
5. Add minced jalapeno and roasted poblanos to the cream sauce, and taste for salt & pepper, and adjusting as needed.
6. Once sauce has reduced to desired thickness, add and reheat the chicken. Once well- incorporated, serve over vegetables. Garnish. Four servings.