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MEXICAN GREEN SPAGHETTI.

MEXICAN GREEN SPAGHETTI

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Prep Time 8 minutes
Cook Time 15 minutes
Total Time 23 minutes
Course Side Dish
Cuisine Mexican
Servings 8 SERVINGS

Ingredients
  

  • 1 green pepper
  • 1 cream cheese
  • ½ cup sour cream
  • 1 cube chicken bouillon (1 ½ teaspoon powder) you can omit and just use salt & pepper.
  • ½ cup milk

Instructions
 

  • Roast the Green Pepper:
    Stove top Method: Place the green pepper directly on a gas burner over medium-high heat. Turn it occasionally until the skin is evenly charred and blistered.Oven Method: Preheat your oven to 450°F (230°C). Place the green pepper on a baking sheet and roast for 15-20 minutes, turning halfway through, until the skin is charred and blistered.Once roasted, set the pepper aside. No need to sweat it; you can leave the skin on.
    Prepare the Sauce:
    Cut the roasted green pepper into chunks and add it to a blender.Add the cream cheese, milk, sour cream, and chicken bouillon.Blend until smooth and well combined.
    Cook the Spaghetti:
    Bring a large pot of salted water to a boil.Add the spaghetti and cook according to the package instructions for 9 minutes, or until al dente.Drain the pasta and set aside.
    Combine and Serve:
    Return the same pot to the stove and add 1-2 tablespoons of butter or oil. Heat over medium heat.Pour in the blended green pepper sauce and cook for 1 minute, stirring occasionally.Add the drained spaghetti to the pot and toss to coat the pasta with the sauce.Continue cooking for an additional 30 seconds, then turn off the heat.
    Enjoy:
    Serve your delicious Mexican green spaghetti immediately and enjoy!