Bow Ties in Poblano Cream Sauce |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This pasta can be served as a side dish or you can add some cooked chicken breast and serve it as a main dish. To roast the chiles, simply place them in a hot griddle or large skillet, and cook them until all the skin is blackened and blistered. Then place them in a plastic bag to steam them and loosen the skins. To peel them you might want to use rubber gloves to avoid getting your skin irritated. Ingredients:
1 tablespoon butter |
1/4 cup chopped finely chopped onion |
2 poblano chiles, roasted, peeled, seeded and chopped |
250 g reduced-fat sour cream |
1 teaspoon salt or 1 teaspoon chicken bouillon granule |
bow tie pasta, cooked and drained according to package directions |
Directions:
1. In a medium sauce pan melt the butter. Saute the onion until translucent.
2. Add the poblano chilies and cook for two minutes.
3. Transfer the mixture to a blender container and add the sour cream and salt/chicken bouillon. Blend until everything is well pureed.
4. Mix the pasta with the sauce and serve.
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