Pechugas poblanas con espagueti blanco

Hello everybody, hope you're having an incredible day today. Today, I will show you a way to make a special dish, Pechugas poblanas con espagueti blanco. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Pechugas poblanas con espagueti blanco is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Pechugas poblanas con espagueti blanco is something that I've loved my whole life. They are fine and they look wonderful.

Many things affect the quality of taste from Pechugas poblanas con espagueti blanco, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pechugas poblanas con espagueti blanco delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to first prepare a few components. You can have Pechugas poblanas con espagueti blanco using 18 ingredients and 5 steps. Here is how you can achieve it.

Ingredients and spices that need to be Get to make Pechugas poblanas con espagueti blanco:

1. Para el espagueti:
2. 1 paquete espagueti
3. 80 gr queso crema
4. 200 ml leche evaporada
5. 150 gr queso panela
6. 3 cdas mantequilla
7. 100 gr semillas al gusto (nuez, arándano etc...)
8. al gusto ajo y cebolla
9. Para las pechugas:
10. 4 pechugas aplanadas
11. 4 rebanadas queso manchego
12. 4 rebanadas jamón
13. 150 gr champiñones
14. al gusto espinacas
15. 3 chiles poblanos
16. 1 lata elotes
17. 1 lata leche evaporada
18. al gusto ajo y cebolla

Instructions to make to make Pechugas poblanas con espagueti blanco

1. Cuece el espagueti en agua con sal escurre y reserva
2. En una cacerola grande derrite la mantequilla y agrega la leche evaporada, el queso crema (ajo y cebolla licuados) y cuando suelte el hervor agrega el queso panela y las semillas, sazona 5 minutos a fuego lento y apaga, agrega la pasta y mezcla.
3. Sobre la pechuga extendida coloca dos hojas de espinaca (bien lavadas) el jamón, los champiñones (previamente limpios y cortados) el queso manchego (puedes poner un poco de mantequilla dentro de la pechuga) enrolla formando un taco, fríelas con un poco de aceite y reserva
4. Limpia los chiles quitando la piel y las semillas, licúa con cebolla ajo y un poco de leche, vierte la mezcla en una cacerola, agrega mantequilla, el resto de la leche evaporada y sazona, cuando suelte el hervor agrega los granos de elote y sazona por 5 minutos más...
5. Para servir, coloca la pechuga y baña con la salsa, puede decorar con manzana, aguacate, champiñones o espinacas salteados en mantequilla y gratinadas.

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