Spaghetti with Green Sauce
- 5 oz Kraft® cream cheese
- 2 lbs spaghetti • ½ qt sour cream
- 5 poblano chilies roasted, seeded, and deveined
- 1 tablespoon powdered chicken bouillon
- 3 oz canned yellow corn
- Cook the spaghetti in salted water for 15 minutes.
- In a blender, combine the sour cream, cream cheese and chilies. Pour in a pan to heat and season with the chicken bouillon the mixture.
- Mix the sauce with the pasta and decorate your plate with some corn and slices of poblano chile