CREAMY PASTA WITH POBLANO PEPPERS

Creamy Pasta With Poblano Peppers image

Provided by Carrlin

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons butter
1 lb chicken breast, cut in cubes
pepper
garlic salt
salt
1 (4 ounce) can sliced mushrooms, drained
2 poblano peppers, roasted, peeled, and cut in strips
1 lb fettuccine pasta, cooked and drained
pepper
8 ounces table cream (nestle's media crema)
8 ounces cream cheese
2 garlic cloves, minced
1 teaspoon chicken bouillon, powder
1 (15 ounce) can corn, drained

Steps:

Melt the butter over medium-high heat.
Season the chicken with pepper and garlic salt and brown it in the butter.
When the chicken is browned, add the pepper strips and mushrooms.
Let this cook awhile and then add the cooked pasta.
Meanwhile, in the blender, mix toger the table cream, cream cheese, garlic and chicken bouillon powder.
Add the cream and the corn kernels to the pasta and stir to coat.
This could be served hot or cold.

Nutrition Facts : Calories 1029, Fat 51.8, SaturatedFat 26.6, Cholesterol 270.6, Sodium 363.6, Carbohydrate 98.3, Fiber 5.1, Sugar 4.1, Protein 47.9