This recipe is one made our dietetic intern's "Tia". They always looked forward eating it to once a year at Thanksgiving. The rich, creamy green sauce is made from poblano peppers and sour cream. A family secret: serrano pepper can be included to add little kick of heat without overpowering the dish. Shhh, don't tell anyone ;)
1. Cook spaghetti according to package directions.
2. Roast poblano peppers on stove over medium-high heat until the surface of peppers is charred on all sides.
3. Place charred peppers into a quart container or bag and let them steam for 10-15 minutes.
4. Peel the peppers and discard the seeds and membranes.
5. Combine the peppers, sour cream, and chicken bouillon in a blender. Add water, as needed, until you reach your preferred thickness of the sauce.
6. Put a large pan over low heat, add the sauce from blender, then add cooked spaghetti into the pan. Turn the heat off after spaghetti is coated in sauce. Let cool and enjoy!
Chicken can be added to the pasta for extra protein.
Pasta can be topped with queso fresco or your choice of cheese.
Serrano pepper can be added for a little kick of heat.
Dietetic Intern, Jimmy