Creamy Spaghetti Verde Poblano

Ingredients

• Salt to taste
• 1 box (16 oz) of spaghetti
• 8 oz cream cheese
• 3 roasted poblano peppers
• Small bunch of cilantro
• 1/4 small white onion
• 2 garlic cloves
• 1 tbsp chicken bouillon
• 3/4 cup whole milk
• 1/2 cup Crema Mexicana
• Some butter
• Grated dry cheese (optional)

Instructions

1. In a pot over high heat, add water and salt, then add 16 ounces of spaghetti.
2. Cook for 10 to 12 minutes or until cooked to your liking.
3. Drain the pasta and set it aside.
4. In a blender, combine 8 ounces of cream cheese, 3 roasted poblano peppers, a small bunch of cilantro, 1/4 small white onion, 2 garlic cloves, 1 tbsp chicken bouillon, 3/4 cup whole milk, and 1/2 cup Crema Mexicana. Blend until smooth.
5. In a pan over medium heat, add some butter and let it melt.
6. Add the cooked spaghetti to the pan and mix well with the butter.
7. Pour the blended sauce over the spaghetti and mix.
8. Check if it needs more salt, lower the heat, and let it simmer for about 3 minutes.
9. Serve topped with cilantro, crumbled cheese, and optional breaded chicken.