Tag Archives: Spaghetti

Green Spaghetti


I love love love green spaghetti!  It’s usually made in large quantities for parties.  I really only see this dish at Christmas time.  It is really easy to make and here is how it goes:

4-6 poblano peppers
1 large bottle of Mexican crema
4 oz cream cheese
2 chicken knorr cubes
1 lb spaghetti, cooked
2 tbsps butter
2 tbsps olive oil
3/4 cup panela cheese cubed (optional)

Here’s what you do:
Roast the poblano peppers on all sides.  I usually put the peppers under a broiler.  Once the peppers are cool enough to touch, peel all the black skin off and remove the stem and seeds. place the peppers in a blender along with crema, cream cheese, and knorr cubes and blend well.  If the mixture is too thick add milk a little at a time until it gets to a nice creamy consistency.  You don’t want it to thin.  In a large deep skillet melt the butter in the olive oil and add spaghetti and coat well with butter and olive oil.  Pour the green sauce over the spaghetti and panela cheese if using.  Mix coating the spaghetti well with the sauce.

Let me know if you make it and if you did anything differently.


Chicken and Spaghetti


When I visit Austin I always like to show off all the great food I have learned to make.  This time around I only cooked once which was for my brother’s birthday dinner, and really I didn’t do much work.  My mom took care of everything except the green spaghetti.

Easy Hawaiian Chicken – This is a name I gave it because I don’t know what to call it.  This recipe comes courtesy of Carlos’ aunt Pati.

Use your favorite cuts of chicken.  We used chicken legs.  I find chicken on the bone works well because it releases a lot more flavor.  Mix your favorite bbq sauce with crushed pineapple and it’s juices and pour over seasoned chicken.  Place in a 350 degree oven and bake until chicken is tender and falls off the bone, about 45 minutes to an hour.

You could also make this on the stove top.  Season your chicken, brown on all sides, pour your bbq pineapple mixture on top, cover and simmer over medium low heat for about 45 minutes or until tender.

You could also mix bbq sauce and pineapple chunks with it’s juices in a blender.  I like to leave little chunks of pineapple.

A little bit of everything.

Green Spaghetti – This is the go to dish to make when feeding an army here in Mexico and it is really simple.

1 lb of cooked spaghetti
4 large roasted poblano peppers, skin peeled
1/2 a block of cream cheese
1 large bottle of Mexican crema
2 chicken knorr cubes
Panela cheese, cubed (optional)

Blend together poblano peppers, cream cheese, and knorr cubes very well in a blender.  Poor over cooked spaghetti noodles and add the panela cheese if using.  Enjoy!  Yes, it’s that easy!  For a creamier spaghetti add a little evaporated milk.  Regular milk will work fine as well.

A tip when boiling noodles.  Salt the boiling water before adding noodles and add a quarter of an onion for added flavor.

Spaghetti overload