1each/4 oz. small onioncut in half along the equator
½each/4 oz. red pepper
To fire roast the chilies for the poblano cream sauce, place the poblanos directly on your stove’s burner and allow the flames to char the outside, turning as needed, approx 5 – 10 minutes depending on how intense the gas is. This doesn’t cause smoke! For electric stoves, place the chilies on a baking tray and broil them until the skin is blackened, turning as necessary. Place peppers in a bowl and cover with plastic wrap. When cool enough to handle, after about 20 minutes, remove the blackened skin by wiping it with your fingers. Rinse the remaining blackened skin off. Cut the chilies in half, remove the seeds. Roughly chop the chilies and place in the bowl of a food processor along with the Greek yogurt, cilantro, garlic and salt and pepper to taste. Puree.
While the chilies are cooling, bring a large pot of salted water to the boil. Cook the spaghetti according to package directions. Drain and reserve.
Heat a grill pan over medium-high heat. Season the chicken breast with salt and pepper and coat with 2 tsp. of the vegetable oil. Grill for approximately 4 minutes per side or until cooked through. Toss the peppers and onions with remaining oil, and salt and pepper to taste. Grill until just softened and slightly charred about 3 minutes. Cut into strips.
Toss the spaghetti with the peppers and onions, and half of the sauce. Heat through. Divide between 4 bowls. Top each with a chicken breast and dollop of the remaining sauce.