Penne with Poblano Chiles, Corn, and Cilantro Cream

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Can’t find poblano chiles? Use green bell peppers instead, and spice up the sauce with minced jalapeño chiles or 1/4 cup prepared green salsa.

  • 4Servings

Ingredients

  • 1 cup (packed) fresh cilantro leaves
  • 1 1/2cups thawed frozen corn, divided
  • 1/3 cup whipping cream
  • 1 clove garlic, peeled
  • 1 1/2 tsp. ground cumin, divided
  • 8 oz. penne
  • 1 Tbs. olive oil
  • 2 poblano chiles, halved, seeded, and cut crosswise into 1/2-inch strips
  • 1 medium onion, sliced (1 1/2 cups)
  • 1/4 cup crumbled queso fresco

Preparation

1 | Purée cilantro, 1/2 cup corn, cream, garlic, and 1/2 tsp. cumin in mini food processor. Set aside.
2 | Cook penne in large pot of boiling salted water according to package directions. Drain, reserving 3/4 cup cooking liquid.
3 | Heat oil in large skillet over high heat. Add chiles and onion, and cook 10 minutes, or until onion browns. Stir in remaining 1 cup corn and remaining 1 tsp. cumin.
4 | Add penne and cilantro cream to poblano-onion mixture in skillet, and toss to coat. Add enough reserved cooking liquid by 1/4 cupfuls to moisten. Season with salt and pepper, if desired, and sprinkle with queso fresco.

Nutrition Information

  • Calories: 402
  • Carbohydrate Content: 59 g
  • Cholesterol Content: 32 mg
  • Fat Content: 14 g
  • Fiber Content: 4 g
  • Protein Content: 11 g
  • Saturated Fat Content: 6 g
  • Sodium Content: 161 mg
  • Sugar Content: 6 g