Turn on oven broiler. Broil hatch chilies until skin is blackened about 2 - 3 minutes per side. Remove from oven. Place in a paper bag to sweat. Once cooled, peel the skin off. Remove stems. Remove seeds if desired. Dice and set aside.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken until cooked through. Remove from pan.

While chicken is cooking, bring a large pot of water to boil. Cook pasta according to package directions. Reserve 1/2 cup cooking water. Drain.

In the same pan that you cooked the chicken in, heat remaining tablespoon of olive oil. Cook onions, garlic and roasted peppers over medium-low heat until onions are translucent. About 2 minutes. Pour in chicken broth to deglaze the pan. Scrape up any brown bits off the bottom of the pan. Stir in sour cream, chili powder, cumin and 1/2 teaspoon salt. Return chicken to the pan. Mix well.

Add pasta to the pan. Toss to coat. If you want to thin the sauce out a bit, add a little of the reserved cooking water. Sprinkle chopped cilantro over the top. Toss once more. Serve.