“This pasta can be served as a side dish or you can add some cooked chicken breast and serve it as a main dish. To roast the chiles, simply place them in a hot griddle or large skillet, and cook them until all the skin is blackened and blistered. Then place them in a plastic bag to steam them and loosen the skins. To peel them you might want to use rubber gloves to avoid getting your skin irritated.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium sauce pan melt the butter. Saute the onion until translucent.
  2. Add the poblano chilies and cook for two minutes.
  3. Transfer the mixture to a blender container and add the sour cream and salt/chicken bouillon. Blend until everything is well pureed.
  4. Mix the pasta with the sauce and serve.

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