Spaghetti Verde con Pollo Empanizado
Spaghetti Verde con Pollo Empanizado
Ingredients
For the Pollo Empanizado
- 1 1/2 pounds chicken breast, thinly sliced
- 2 cups Italian style panko breadcrumbs
- 1 teaspoon onion powder, as needed
- 1 teaspoon garlic powder, as needed
- 1 teaspoon chicken bouillon powder, as needed
- 3 eggs, beaten
For the Green Sauce
- 8 ounces cream cheese, softened
- 1 cup milk, or sour cream
- 1 jalapeño, stemmed
- 1/2 onion, roughly chopped
- 3 poblano peppers, roasted, peeled, and deseeded
- 1 tablespoon minced garlic
- 1/2 cup cilantro, packed
- 1 teaspoon chicken bouillon powder, as needed
For the Spaghetti
- 1 pound spaghetti noodles
- 1/2 cup shredded cheese, such as Quesadilla Mexican Style Melting cheese, optional
Instructions
- 1
Prepare the breadcrumbs: In a shallow bowl, combine the Italian style panko breadcrumbs, onion powder, garlic powder, and 1 teaspoon of chicken bouillon powder. Mix thoroughly to ensure all seasonings are evenly distributed.
⏱️ 5 min
- 2
Prepare the egg wash: In a separate shallow bowl, crack and beat the 3 eggs until well combined.
⏱️ 2 min
- 3
Prepare the green sauce: In a blender, combine the softened cream cheese, milk (or sour cream), jalapeño, roughly chopped onion, roasted and peeled poblano peppers, minced garlic, cilantro, and 1 teaspoon of chicken bouillon powder. Blend until the sauce is completely smooth and creamy.
⏱️ 10 min
- 4
Prepare the breaded chicken (Pollo Empanizado): Dip each thin-sliced chicken breast piece into the egg wash, ensuring it is fully coated. Transfer the egg-coated chicken to the seasoned breadcrumbs, pressing down firmly to ensure a good, even coating on both sides. Repeat for all chicken pieces.
⏱️ 10 min
- 5
Cook the breaded chicken: Preheat your air fryer to 400°F. Place the breaded chicken in a single layer in the air fryer basket, ensuring not to overcrowd. Air fry for 12 minutes, flipping halfway through, until golden brown and cooked through. Once cooked, place the chicken in a bag or covered container to 'sweat' for a few minutes; this helps keep it tender.
⏱️ 15 min•🌡️ 400
- 6
Cook the spaghetti: While the chicken is cooking, bring a large pot of salted water to a rolling boil. Add the spaghetti noodles and cook according to package instructions until al dente. Drain the noodles and return them to the pot.
⏱️ 10 min
- 7
Assemble and finish the spaghetti verde: Pour the prepared green sauce over the cooked spaghetti noodles in the pot. Stir well to coat all the noodles. Cook on low heat, stirring occasionally, for 5-7 minutes, or until the sauce thickens slightly and is heated through. If desired, stir in the shredded cheese until melted and incorporated.
⏱️ 7 min
- 8
Serve: Plate the spaghetti verde and top generously with the cooked pollo empanizado. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spaghetti Verde con Pollo Empanizado
For the Pollo Empanizado
- 1 1/2 pounds chicken breast, thinly sliced
- 2 cups Italian style panko breadcrumbs
- 1 teaspoon onion powder, as needed
- 1 teaspoon garlic powder, as needed
- 1 teaspoon chicken bouillon powder, as needed
- 3 eggs, beaten
For the Green Sauce
- 8 ounces cream cheese, softened
- 1 cup milk, or sour cream
- 1 jalapeño, stemmed
- 1/2 onion, roughly chopped
- 3 poblano peppers, roasted, peeled, and deseeded
- 1 tablespoon minced garlic
- 1/2 cup cilantro, packed
- 1 teaspoon chicken bouillon powder, as needed
For the Spaghetti
- 1 pound spaghetti noodles
- 1/2 cup shredded cheese, such as Quesadilla Mexican Style Melting cheese, optional
Instructions
- 1
Prepare the breadcrumbs: In a shallow bowl, combine the Italian style panko breadcrumbs, onion powder, garlic powder, and 1 teaspoon of chicken bouillon powder. Mix thoroughly to ensure all seasonings are evenly distributed.
⏱️ 5 min - 2
Prepare the egg wash: In a separate shallow bowl, crack and beat the 3 eggs until well combined.
⏱️ 2 min - 3
Prepare the green sauce: In a blender, combine the softened cream cheese, milk (or sour cream), jalapeño, roughly chopped onion, roasted and peeled poblano peppers, minced garlic, cilantro, and 1 teaspoon of chicken bouillon powder. Blend until the sauce is completely smooth and creamy.
⏱️ 10 min - 4
Prepare the breaded chicken (Pollo Empanizado): Dip each thin-sliced chicken breast piece into the egg wash, ensuring it is fully coated. Transfer the egg-coated chicken to the seasoned breadcrumbs, pressing down firmly to ensure a good, even coating on both sides. Repeat for all chicken pieces.
⏱️ 10 min - 5
Cook the breaded chicken: Preheat your air fryer to 400°F. Place the breaded chicken in a single layer in the air fryer basket, ensuring not to overcrowd. Air fry for 12 minutes, flipping halfway through, until golden brown and cooked through. Once cooked, place the chicken in a bag or covered container to 'sweat' for a few minutes; this helps keep it tender.
⏱️ 15 min•🌡️ 400 - 6
Cook the spaghetti: While the chicken is cooking, bring a large pot of salted water to a rolling boil. Add the spaghetti noodles and cook according to package instructions until al dente. Drain the noodles and return them to the pot.
⏱️ 10 min - 7
Assemble and finish the spaghetti verde: Pour the prepared green sauce over the cooked spaghetti noodles in the pot. Stir well to coat all the noodles. Cook on low heat, stirring occasionally, for 5-7 minutes, or until the sauce thickens slightly and is heated through. If desired, stir in the shredded cheese until melted and incorporated.
⏱️ 7 min - 8
Serve: Plate the spaghetti verde and top generously with the cooked pollo empanizado. Serve immediately.
⏱️ 1 min