Green Pasta With A Kick, Quick and Easy Recipe

Published October 18th, 2015 by Table for One

• 3 Poblano(or pasilla) peppers (chopped)
• ½ an onion (chopped)
• 1-8 oz tub of sour cream
• 1-8 oz tub of Philadelphia cream cheese
• 3 cubes of chicken bouillon
• 5 cups of milk
• 4 cloves of garlic (minced)
• 1 lb of linguine pasta
• 1 stick of butter
• Garlic Powder, to taste

• Jalapenos (for the kick!)
• Cilantro

1. On high, heat water in a large pot for boiling pasta.
2. When water is at a full boil add the pasta and cook until done. (I check for doneness by feeling the noodles for softness.)
3. While the pasta is boiling combine chopped onion, sour cream, cream cheese, milk, and peppers in a blender (if you decided to go the spicy route, add the jalapenos and cilantro to this, too). Blend until the mixture becomes creamy. Don’t worry if it isn’t perfectly smooth, because it doesn’t need to be.
4. When the pasta is done, pour it into a strainer and let sit. DO NOT RINSE.
5. Over low heat, using the same pot you boiled the pasta in, heat the butter, garlic, and chicken bouillon until butter is melted.
6. Increase heat and add the drained pasta to the butter sauce, stir until noodles are thoroughly coated.
7. Add the blended ingredients to the pasta.
8. Add the garlic powder. The garlic power is there for you to add at your own discretion (do not be shy about it) – I promise, you will need quite a bit! Don’t add the garlic powder all at once, either. You will want to taste it as you add it in increments.
9. Stir constantly until it reaches a boil.
10. Let boil 5 minutes more.

Now you can enjoy your Green Pasta with a kick!