Spanish-style pasta with chicken

Ingredients:

• 220 g of capellini pasta (angel hair), broken into 5 cm pieces (or noodles)
• 1 can (425 g) of canned baked tomatoes
• 2 and 1/4 cups lightly salted chicken broth
• 220 g of skinless, boneless chicken breasts
• 3 tablespoons extra-virgin olive oil
• Half an onion, chopped
• 1 poblano pepper, chopped
• 2 cloves garlic, crushed
• 1/4 tsp ground cumin
• 2 tbsp chopped fresh parsley
• 2 tablespoons crumbled queso fresco

Preparation:

1. Heat a large skillet over high heat. Add the pasta and cook, stirring, until darkened, 5-6 minutes. Remove from heat, then add the tomatoes, chicken broth, 1 teaspoon of salt, and a few grinds of black pepper; set aside.
2. Season the chicken generously with salt and pepper. In another large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the chicken and cook until golden brown on both sides, about 5 minutes; remove to a plate. Add the remaining 1 tablespoon olive oil to the skillet and reduce the heat to medium. Add the onion, poblano, garlic, and cumin; cook, scraping up any browned bits, until the vegetables are tender, 6 to 8 minutes. Season with salt and pepper to taste.
3. Add the noodles to the skillet with the vegetables and bring to a boil. Add the chicken, cover, reduce the heat to low, and simmer until the chicken is cooked through, about 12 minutes. Transfer the chicken to a cutting board to rest, and continue simmering the pan over low heat until most of the liquid is absorbed, about 3 minutes.
4. Slice the chicken. Divide the pasta among plates and top with the chicken, sprinkle with parsley and queso fresco.