1 lb uncooked spaghetti noodles / 2 tsp. Oil
1 small Onion, chopped / 1 green pepper, chopped
Garlic, minced / 4 cups torn Romaine lettuce leaves / ¼ Cup Milk
1 tub Philly Italian Cheese & Herb Cooking Cream
1 Cup Cilantro / 1 Cup Grated Mozzarella Cheese
Cook Spaghetti according to box instructions. Meanwhile, heat oil
in large skillet on medium heat. Add Onions, peppers and garlic;
Cook & stir about 5 minutes. Stir in lettuce, cook 2 minutes.
Transfer to blender. Add cooking cream, milk and cilantro;
blend until smooth. Return to skillet.
Drain spaghetti & add to skillet. Cook & stir 1 to 2 minutes or until
heated. Remove from heat and top with cheese.
Let sit for 2 or 3 minutes. Enjoy.
Notes: You can add some cooked chicken in this after its blended. (I do not recommend you blending the chicken) You can also throw in some veggies. (don’t do too many as the sauce will not cover all) If the sauce seems to think add a tiny bit of milk and stir. (you can repeat this step until you reach desired sauce smoothness.
You can also serve this just as the recipe says but with a side of Ham or side salad or some steamed veggies. Whole wheat noodles work well in this too.
I know the name sounds weird but this is really good. Even my kiddos love it.