I made this Green Mexican Spaghetti Recipe for dinner and it was a hit at my home. Pair this with some delicious garlic bread and it is amazing! Enjoy!

Green Mexican Spaghetti Recipe.pdf
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Supplies

Ingredients:

1-Pk. Spaghetti Pasta

1-Stick of Butter

3-Poblano Peppers

1-Bunch Cilantro: cut stems off

4- Tbsp Chicken Bouillon

(2 tbsp to boil in water with pasta & 2 Tbsp for sauce)

2-Tbsp Garlic Salt

(1 tbsp to boil in water for pasta & 1 tbsp for the sauce)

1-8oz. Block Cream Cheese

1-Jar Mexican Table Cream

Salt to taste**

***3-Serrano peppers (roasted)-OPTIONAL For Spiciness

Step 1: Cooking Spaghetti Pasta

Bring 4 cups of water with half stick of butter, 2 tbsp chicken bouillon & 1 tbsp garlic salt to a rolling boil.

Step 2: Cooking Spaghetti Pasta

Add pasta, boil on medium heat until tender. Drain, do not rinse pasta.

Step 3: Roasting and Prepping Peppers

While pasta is cooking, roast peppers on griddle or open flame, place peppers in Ziploc bag after roasted to rest for a few mins (this will help the peeling process)

Step 4: Roasting and Prepping Peppers

Next, peel, de-vein and remove seeds & stem. Then slice the peppers.

Step 5: Prepping the Green Sauce

Combine, sliced & roasted peppers in blender with block of cream cheese, jar of Mexican table cream, bunch Cilantro, remainder garlic salt & chicken bouillon, pinch of salt**, Blend until creamy & smooth, taste test it & add salt or chicken bouillon to taste. (If sauce is to thick add milk or water & blend until desired consistency)