Creamy Pasta With Poblano Peppers

• tablespoons butter↗2
• lb chicken breast, cut in cubes↗1
• pepper↗
• garlic salt
• salt↗
• (4 ounce) can sliced mushrooms, drained1
• poblano peppers, roasted, peeled, and cut in strips↗2
• lb fettuccine pasta, cooked and drained↗1
• pepper↗
• ounces table cream (nestle's media crema)↗8
• ounces cream cheese↗8
• garlic cloves, minced↗2
• teaspoon chicken bouillon, powder↗1
• (15 ounce) can corn, drained↗1

Step-by-step instructions

1. 1

   Melt the butter over medium-high heat.

2. 2

   Season the chicken with pepper and garlic salt and brown it in the butter.

3. 3

   When the chicken is browned, add the pepper strips and mushrooms.

4. 4

   Let this cook awhile and then add the cooked pasta.

5. 5

   Meanwhile, in the blender, mix toger the table cream, cream cheese, garlic and chicken bouillon powder.

6. 6

   Add the cream and the corn kernels to the pasta and stir to coat.

7. 7

   This could be served hot or cold.