Rated 3.3 stars by 4 users
Entree
Mexican/Italian
4 servings
20 minutes
30 minutes
6 Melissa’s Poblano Peppers
8 ounces sour cream
8 ounces cream cheese
½ white onion, chopped fine
1 tablespoon Knorr Chicken Bouillon
2 tablespoons Melissa’s Minced Garlic
1 box thin spaghetti, 16 ounces
½ stick butter, for pasta
Roast poblano peppers on a grill or open flame until skins are blistered and charred. Place in paper or plastic bag while still hot to steam; then peel, seed and rough chop.
Place peppers, sour cream, cream cheese, white onion, bouillon and garlic in a blender; pulse until thoroughly mixed.
Place spaghetti noodles in a large pot of rolling boiling water along with 2 tablespoons olive oil until fully cooked (about 20 minutes). Drain liquid from pot; then blend butter into the noodles; fold in the pepper mixture and cook for another 10 minutes until sauce has melded with the noodles.
Serve individually with a side of mixed salad greens and maybe a glass of good Chianti!
