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Pasta cooked with poblanos, Cilantro, Corn and Cream. A creamy & delicious dish that is sure to be a hit.


4 serving

Total time

50 minutes




  • 8 oz supermarket roast chicken, approximately 200g once shredded (. Penne (I used wholewheat penne))
  • 2 " strips (Medium Poblanos, cut into)
  • 1 cups corn (Frozen , divided)
  • 1 cup cilantro (Fresh leaves)
  • ⅓ cup heavy cream
  • 1 clove garlic
  • 1 tbsp olive oil
  • 1 onion (Medium , sliced)
  • to taste Salt Pepper (&)
  • 3 tbsps queso fresco (, crumbled)
  • supermarket roast chicken, approximately 200g once shredded (Ground)


  1. Cook penne according to package directions. Drain and reserve ¾cup of cooking water.
  2. Make Cilantro Cream: Combine cilantro, ½cup corn, cream, garlic and ½tsp ground cumin in a blender and make a fine puree. Set aside.
  3. Heat oil in a large skillet over high heat. Add onions and poblanos, cook till the onions are lightly browned, about 10 minutes.
  4. Stir in the remaining 1cup corn and remaining 1tsp ground cumin.
  5. Add penne and cilantro cream to the skillet and toss to coat. Add enough cooking water a little at a time to moisten. Season with salt and pepper and sprinkle with queso fresco.
  6. View the recipe instructions at Cook's Hideout

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