Put the poblano peppers on a baking sheet lined with aluminum foil.

Put the peppers under the broiler for ten minutes. Then take them out flip them over and return to the broiler for another 10 minutes.

Place the peppers in a plastic bag to sweat for about 20 minutes.

Once peppers have cooled start peeling the skin off them. take off the stems and throw away. Then carefully scoop out the seeds.

Cut the peppers into strips

Transfer the peppers into the blender along with garlic cloves, onion, cilantro, chicken bouillon, black pepper, cream cheese and milk.

Blend for a few minutes or until you get a smooth salsa.

Set the salsa aside while you cook the spaghetti.

Bring a pot of water to a boil. Salt the water well. Add the spaghetti and cook according to the instructions on the box.

While the spaghetti is cooking. Heat up the butter in a separate pot over medium heat. Once the butter is melted and sizzling add in the salsa. Let the salsa cook while you wait for the spaghetti to cook. Taste the salsa to see if you want to add salt.

Once spaghetti is done drain it and add it to the salsa. Use tongs to help coat the spaghetti in the salsa. Remove the pot of spaghetti from heat.

Serve and enjoy. Garnish with crumbled queso fresco.