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Reboot Keto Poblano Chicken Stew or Pasta Sauce

This family favourite is made in batches and frozen in two serving containers for easiest division. Perfect in a bowl as a stew or chowder thick soup, or over Konjac pasta (NuPasta). I translated this family favourite chicken enchilada recipe to one that would fit into our new way of eating and we just love it! There are 600 calories 45 grams fat 42 grams protein 21 grams carbs in one of the 8 servings.

Servings 8 servings
Calories 593 kcal
Author Valerie Lugonja

Ingredients

Ingredients for the Poblano Spinach Sauce:

  • 30 grams unsalted butter
  • 380 grams or 1 large red onion chopped
  • 35 grams or 7 garlic cloves peeled and finely chopped or minced (to taste, and depending upon size)
  • 300 grams organic chicken broth
  • 6 fresh P0blano peppers charred and peeled
  • 100 grams young spinach leaves
  • 1 teaspoon salt
  • Freshly ground black pepper to taste
  • 250 grams cream cheese

Ingredients for the Filling:

  • 30 grams unsalted butter
  • 1 kilo or 12 skinless boneless know-your-farmer organic chicken thighs diced
  • 3 bell peppers, chopped (red, yellow and orange)
  • 1 teaspoon salt
  • Freshly ground pepper

Ingredients for the Topping:

  • 250 grams Monterey Jack Cheese grated
  • 250 grams Mexican Cheese shredded

Instructions

Instructions for the Poblano Spinach Sauce:

  1. Add 30 grams unsalted butter to a heavy saucepan or Dutch Oven at medium to high heat; sauté chopped onion 3-5 minutes, stirring constantly, until translucent

  2. Add minced garlic; stir for 30 seconds; add chicken broth and simmer for 10 minutes, stirring occasionally
  3. Remove all from pan to blender; add prepared Poblano peppers and spinach with salt and pepper
  4. Puree for 30 seconds, or until thick and smooth; add in cream cheese and purée until smooth

Instructions for the Poblano Spinach Sauce in Thermomix Machine:

  1. Weigh quartered onion into mixing bowl; chop for 1.5 seconds on Turbo

  2. Weigh 30 grams unsalted butter into mixing bowl; to sauté onion set time for 5 minutes temperature at Varoma and speed 2

  3. Weigh in minced garlic; sauté for 1 minute temperature at Varoma and speed 2

  4. Weigh in chicken broth and simmer for 10 minutes at 95 C and speed 2

  5. Add prepared Poblano peppers and weigh spinach into mixing bowl with salt and pepper; puree for 30 seconds from speed 1-10 until thick and smooth

  6. Weigh in cream cheese and puree for 30 seconds from speed 1-10 until thick 

Instructions for the Chicken Filling

  1. Add 30 grams unsalted butter to a heavy saucepan or Dutch oven at medium high heat; sauté peppers 2-3 minutes, stirring constantly, until softened
  2. Add diced chicken, salt and pepper; stir to cook for 2-3 minutes at medium heat stirring to combine with peppers

Instructions for Putting it all Together

  1. Preheat oven to 350 F; set rack to middle of oven
  2. Pour sauce over chicken mixture in skillet or Dutch oven; bring to simmer for 5 minutes
  3. Portion into casserole dishes; add cheese on top
  4. Bake casserole until cheese is bubbly; portion 1½ cups per person over Kona pasta or Nu-Pasta
  5. Freezes beautifully

Recipe Notes

600 calories 45 grams fat 42 grams protein 21 grams carbs