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Chicken Pablono Cream Recipe

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This recipe for Chicken Pablono Cream, by , is from Trish's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Patricia Butts

Category:
Category:

Ingredients:  
Ingredients:  
A chicken breast
finely chopped onion to taste
A clove of garlic
Medium sliced poblano chili
Half a can of cream (cream, butter, buttermilk)

Poblano pepper cream
1/ 4 cup milk
4 ounces (1 / 2 Pkg. 8 oz) cream cheese cubed
2 teaspoons garlic, finely chopped
1 chicken bouillon cube
3 poblano chiles roasted and peeled, thinly sliced
1 onion, sliced
1 teaspoon oil
1 / 4 cup shredded mozzarella cheese

Directions:
Directions:
Preparation
1 - Cook the chicken breast in water with salt and onion. - then shred
3 - Put a little oil and sauté the onion until transparent
4 - Add chicken and pepper strips.
5 - When the chili is cooked add half cream.
6 - Mix well and simmer no more than two minutes.

BLEND milk, cream cheese, garlic and bouillon cube at high speed for 1 minute or until smooth, reserve.
Sauté peppers and onion in large skillet stirring hot oil over medium-high heat for 5 minutes or until onion is tender. Add the cream cheese mixture, cook over medium-low heat 5 minutes or until heated through, stirring frequently.
Sprinkle with the mozzarella slices, cover the pan. Cook 1 min or until the mozzarella melts.

 

 

 

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