Name: Poblano Chili Cream with Spinach and Toasted Almonds
Prep time: 15 min
Cook time: 10 min
Yield: 4
Ingredients: 1 tablespoon vegetable oil; 1 cup spinach, cut into thin strips; 5 tablespoons almonds, sliced and toasted; 1 pinch salt; 1 pinch ground black pepper; 1 can Poblano chile cream, Campbells® (430 g); 1 cup water; 1 cup cow's milk

Preparation

5 mins

10 mins

Low

In a pot, heat the oil over low heat, add the spinach, and cook for 5 minutes. Add the Campbells® poblano chili cream, water, milk, salt, and pepper. Mix well and boil for 5 minutes, stirring constantly to prevent sticking.

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