Cooking with Ruth

Mexican Green Spaghetti (Spaghetti Verde)

&

Chicken Milanesa

 This creamy pasta dish is amazing as a side dish and a meatless meal, plus it is easily made.

PREP TIME: 30 minutes     COOK TIME: 20 minutes    SERVINGS: 6 

INGREDIENTS:

• 4 large poblano peppers
• ¼ onion, chopped
• 3 garlic cloves, chopped
• 1 cup heavy cream
• 1 cup sour cream or Mexican crema
• ¼ cup chicken broth
• 1 cup cilantro (plus more for garnish)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 12oz. packet of Penne pasta or spaghetti (can use gluten-free)
• ½ cup crumbled queso fresco or Parmesan cheese

INSTRUCTIONS:

• Roast 4 large poblano chiles. Peel and dice the peppers and set aside.
• Chop the onions and garlic. Add the onions and garlic and sauté until soft and fragrant.
• Add heavy cream, sour cream, cream cheese, chicken broth, roasted peppers, garlic, onion, cilantro, salt and pepper to the blender. Blend until smooth and creamy.
• Boil 12 ounces of Penne or Spaghetti pasta following the directions on the package. Drain and set aside.
• Taste and adjust seasoning if needed.
• Add in the pasta, tossing until all of the noodles are covered in sauce.
• Top off with crumbled queso fresco and diced cilantro.

EQUIPMENT:

Blender

 Everyone To Clean Up:

• Cleaning up stations. Wipe down all surfaces used tables, countertops, stove, microwave, refrigerator.

• Clean off all floors (sweep and mop) and vacuum surrounding areas.
• Unload (if there are any in the dishwasher) load dishwasher and wash containers and pots (hand washing dishes).
• Trash- take to the dumpster.
• Laundry (if there are some kitchen towels in the basket) and ect…

Thank you for coming and participating in the cooking class, with much love Mrs. Ruth ❤️… Have a wonderful day! 😊