Coat both sides of chicken with flour. Heat dressing in large skillet on medium-high heat. Add onions; cook and stir 5 min. or until crisp-tender. Add chicken; cook 6 to 8 min. on each side or until done (165°F).
Meanwhile, cook pasta in large saucepan as directed on package, omitting salt. While pasta is cooking, blend broth, cream cheese, chiles and garlic in blender until smooth. Pour into medium saucepan. Bring to boil on medium heat, stirring frequently; simmer on low heat 5 min., stirring occasionally.
Drain pasta; return to pan. Add cream cheese mixture; mix lightly. Place on platter; top with chicken. Sprinkle with cilantro.
How to Roast the Poblano Chiles
Heat broiler. Place whole poblano chiles on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until chiles are evenly blackened, turning occasionally. Place in paper bag; close bag. Let stand 10 min. or until chiles are cooled. Remove chiles from bag. Peel away blackened skins with small knife; discard skins. Cut chiles lengthwise in half; remove stem and discard seeds. Use roasted chiles as directed in recipe.
Serve with fresh lime wedges to squeeze over the cooked chicken and pasta.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 54g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.