Directions
- 1Place poblano peppers, tomatillos, and half a white onion on a baking sheet lined with parchment paper.
- 2Drizzle with olive oil and season with salt and pepper.
- 3Bake at 400°F for 30 minutes.
- 4Add the roasted vegetables to a blender along with cream cheese, chicken broth, and chicken bouillon.
- 5Blend until smooth.
- 6Pour the sauce into a pan and add cooked pasta.
- 7Top with parsley and Parmesan cheese.
Ingredients
- 3 poblano peppers
- 4 tomatillos
- 0.5 white onion
- 1 whole head garlic
- 0.5 block cream cheese
- 0 salt
- 0 pepper
- 0 chicken broth
- 0 chicken bouillon
- 0 pasta
- 0 parsley
- 0 Parmesan cheese
- 0 olive oil
Equipment
baking sheetparchment paperblendersauce pan
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