This Is Yummy!

Please excuse the sloppy picture but I remembered to take it as it was being devoured by the Elders, Brent and Devin! Celeste, my sister-in-law, made this when I stayed with them a few weeks ago. She got the recipe from their friends from Mexico. I fell in love with the dish and now we love it here. I think this will be one of our family favorites. Thanks, Celeste!

Spaghetti Verde

1 lb. spaghetti (whole wheat is great)

2 Poblano OR 2 Pasilla chilies

2 - 8oz. cans Nestle Media Crema OR 1 ¼ c. heavy cream

Milk to thin

2 – 8 oz. packages Neufchatel cheese (low fat cream cheese)

6 chicken bullion cubes or 6 tsp. granulated

1 bunch cilantro (stems and everything)

Optional-jalapeno pepper for more heat

1 to 1 ½ c. Mozzarella cheese

Cook the spaghetti until tender-Drain

Place remaining ingredients (except Mozzarella cheese) in a blender

and blend until smooth. Thin with milk and blend so it is the

consistency of thick spaghetti sauce. If you want the sauce to be hotter(spicer)add a little jalapeño but be sure to taste it so it's not too hot!

Place cooked spaghetti in a buttered 9x13 glass dish.

Gently fold in sauce over noodles

Top with the cheese

Bake at 350˚ for 20 to 30 minutes-until slightly

browned around the edges and bubbly