Created by lazyme on January 23, 2015
Step 1: Toss chicken, 1 tablespoon cilantro and 1 tablespoon oil in small bowl. Sprinkle with salt and pepper. Cover; chill 1 hour.
Step 2: Heat 3 tablespoons oil in large skillet over medium heat. Add garlic, onion, bell peppers and poblano and sauté until just tender, about 10 minutes. Transfer vegetables to large bowl.
Step 3: Add chicken to same skillet and saute over high heat until cooked through and beginning to brown, about 4 minutes. Transfer chicken to bowl with vegetables.
Step 4: Add cream and chipotle chilies to skillet and boil until reduced enough to coat spoon thickly, about 4 minutes.
Step 5: Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain; return to pot.
Step 6: Add chicken mixture, cream mixture and remaining 1/2 cup cilantro to pasta in pot. Toss over medium-high heat until sauce coats pasta, about 3 minutes. Stir in 1 cup cheese and toss to blend. Season with salt and pepper. Transfer to large bowl.
Step 7: Sprinkle with remaining cheese.