Green Spaghetti
Serves 1
Directions
- 1Roast about four or five poblano peppers until softened and seared.
- 2Place the seared poblano peppers in a bag and let them sweat for about 10 minutes.
- 3In a food processor, combine about a cup of milk, two serrano peppers, and two tablespoons of chicken bouillon.
- 4Add two bunches of cilantro to the food processor.
- 5Blend the ingredients in the food processor.
- 6Add about three-fourths of a cup of sour cream, a pinch of garlic, and a pinch of salt to the food processor.
- 7Start boiling water for the spaghetti.
- 8Add a whole block of Philadelphia cream cheese to the sauce mixture.
- 9Blend the sauce mixture again.
- 10Peel the skin off the poblano peppers and add them to the sauce mixture in the food processor.
- 11Once the water is boiling, add two packs of spaghetti to the pot and season with salt.
- 12Boil the spaghetti for about seven or eight minutes, or until al dente.
- 13Melt one stick of butter in a large pan.
- 14Pour the prepared sauce into the pan with the melted butter and let it simmer.
- 15Drain the cooked spaghetti.
- 16Add the drained spaghetti noodles into the simmering sauce, mixing in batches to ensure even coating.
- 17Grill tortillas to serve with the green spaghetti.
- 18Serve the green spaghetti, optionally with grilled chicken.
Ingredients
- 5 poblano peppers
- 1 cup milk
- 2 serrano peppers
- 2 tbsp chicken bouillon
- 2 bunches cilantro
- 0.75 cup sour cream
- 1 pinch garlic
- 1 pinch salt
- 2 packs spaghetti
- 1 block Philadelphia cream cheese
- 1 stick butter
- tortillas
- grilled chicken
Equipment
food processorbagpotgrill
Tips
- Roast poblano peppers until softened and seared, then sweat them in a bag for 10 minutes for easier peeling.
- Blend the sauce ingredients in stages to prevent overfilling the food processor.
- Season the spaghetti water with salt.
- Adjust the amount of sauce to your preference.
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