Smoky Chicken and Peppers Penne

Preparation

1. Step 1

   In a large pot of salted boiling water, cook pasta according to package instructions until al dente. Reserve ⅓ cup cooking water and drain pasta.

2. Step 2

   Meanwhile, slice the chicken crosswise into ½-inch-thick pieces, season with 1 teaspoon cumin, 1 teaspoon paprika, about ½ teaspoon salt and some black pepper. 

3. Step 3

   Pour 2 tablespoons of olive oil into a large skillet and turn the heat to high. When the skillet is hot enough that the oil is shimmery and glides across the pan quickly when the pan is tilted, add the chicken in an even layer. Cook, tossing occasionally, until the chicken is golden and cooked through and the olive oil is reddish brown, about 5 minutes. Turn the heat down to medium and, using a slotted spoon or tongs, transfer the chicken to a plate. 

4. Step 4

   If the skillet seems a little dry, add another tablespoon of olive oil. Add the bell peppers and the poblano, season with salt and cook, tossing occasionally until softened yet still intact, about 10 minutes. Stir in the garlic and the remaining 1 teaspoon each cumin and paprika and cook until the garlic is just slightly softened, about 1 minute. Add the vinegar and the remaining 1 tablespoon olive oil and turn the heat down to medium-low. 

5. Step 5

   Add the pasta, the reserved pasta cooking water and the chicken. Toss to coat well, bring to a simmer and turn off heat. To serve, season with salt and pepper to taste and toss in the fresh oregano leaves so they just barely wilt. Transfer to bowls, drizzle with more olive oil and sprinkle with more spices if desired, and spoon a dollop of yogurt over the top.