Poblano Alfredo Pasta

Spray or rub any neutral cooking oil on the peppers and air fry at 400 F for 10 minutes; peel them off; this should be very easy because the skin is already separated from the pepper; open them to remove the seeds. Blend the peppers with chicken stock or some of the water where you cooked the pasta, just enough to blend, and add to a pan with the alfredo sauce, season with salt and black pepper, and constantly stir to avoid burning the bottom; when it starts bubbling add the pasta and incorporate with the sauce, turn off the heat, and it’s done.