1 Package of fresh spinach (8-12 oz)
1 red onion (Med-Large)-large diced
10 oz queso fresco
1-2 oz Fresh basil
1 cup chicken broth
Salt
4 Garlic cloves
Seared Steak or grilled chicken
Spaghetti
Lime juice or some acid to brighten it up
I also added, garlic powder, adobo powder, coriander powder and hatch green chili powder
In a skillet, heat 1-2 tbsp of olive oil. Cook spinach, garlic, onion.
Add the cooked spinach mixture to a blender with chicken broth, all the queso fresco, basil, salt. Blend till combined, it should be smooth and the consistency of a sauce. Add more broth if needed.
Cook steak or chicken to your liking.
Cook pasta al dente or just barely undercooked
Setting a small amount of the sauce aside for plating steaks, once pasta is drained, combine it with the spinach sauce and cook for 1-3 minutes to blend the pasta and sauce together. If the pasta and sauce seems dry, add more chicken broth.
When plating steaks on top of pasta, add a dollop of green sauce of the plate and on the steak.