Creamy Pasta With Poblano Peppers

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

1. Melt the butter over medium-high heat.
2. Season the chicken with pepper and garlic salt and brown it in the butter.
3. When the chicken is browned, add the pepper strips and mushrooms.
4. Let this cook awhile and then add the cooked pasta.
5. Meanwhile, in the blender, mix toger the table cream, cream cheese, garlic and chicken bouillon powder.
6. Add the cream and the corn kernels to the pasta and stir to coat.
7. This could be served hot or cold.

butter, chicken breast, pepper, garlic, salt, mushrooms, peppers, pasta, pepper, cream, cream cheese, garlic, chicken bouillon, corn

Taken from www.food.com/recipe/creamy-pasta-with-poblano-peppers-291595 (may not work)