Ingredients

The following ingredients have 4 Servings
  • 8 oz. 1/2 package of spaghetti or the pasta of your choice
  • 3 Large Poblano Peppers previously roasted and deveined (see HERE for roasting instructions)
  • 1 Tablespoon of vegetable oil
  • 1/2 cup of white onions (finely chopped)
  • 1 Large garlic clove or 2 small ones
  • 1/2 cup of milk
  • 3/4 cup Mexican Cream or heavy cream
  • 2 Teaspoon of chicken bouillon in granules form
  • 3/4 cup fresh corn (optional)
  • Fresh crumbled Mexican cheese for garnishing (optional)

Instruction

  • While we prepare the salsa cook the pasta according to package instructions. Drain and set aside until you add the sauce.
  • Heat oil in a skillet over medium heat, add onion and garlic. Cook until onion is transparent, about 5 minutes.
  • Place the roasted poblano peppers, cream, milk and chicken bullion into the blender. Blend until you have a smooth sauce.
  • Add the sauce to the skillet and cook on low for about 6 minutes. Add corn and peppers strips if using. Stir frequently.
  • Add the cooked paste and mix or serve the sauce over the pasta in each individual plate.