Spaghetti Verde con Pollo Empanizado (Green Spaghetti with Breaded Chicken)
Spaghetti Verde con Pollo Empanizado (Green Spaghetti with Breaded Chicken)
Ingredients
For the Breaded Chicken (Pollo Empanizado)
- 1 1/2 pounds boneless, skinless chicken breasts, thinly sliced
- 1 1/2 cups plain breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon powdered chicken bouillon
- 3 large eggs, whisked
- 2 cups vegetable oil, for frying, or as needed
For the Green Spaghetti Sauce (Spaghetti Verde)
- 3 poblano peppers, roasted, deseeded, and peeled
- 1 jalapeño, deseeded, optional
- 1 cup milk
- 1 tablespoon powdered chicken bouillon, heaping
- 1 tablespoon minced garlic, large scoop
- 1/2 yellow onion, roughly chopped
- 8 ounces cream cheese, 1 block, softened
- 1/2 cup fresh cilantro, handful
- 1 1/2 cups quesadilla cheese, shredded
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Spaghetti
- 16 ounces spaghetti noodles, 1 box
- 1 tablespoon salt, for pasta water
Instructions
- 1
Prepare the poblano peppers: If not pre-roasted, clean poblano peppers, air-fry at 400°F for 10 minutes, then place in a sealed bag for 10 minutes to steam. This will make the skin easy to peel. Once cooled, peel, deseed, and roughly chop the poblano peppers.
⏱️ 25 min•🌡️ 400
- 2
Prepare the breading mixture: In a shallow bowl, combine the plain breadcrumbs, garlic powder, onion powder, and 1 teaspoon of powdered chicken bouillon. Mix thoroughly to ensure no clumps remain.
⏱️ 5 min
- 3
Prepare the egg wash: In a separate shallow bowl, whisk the large eggs until well combined.
⏱️ 2 min
- 4
Bread the chicken: Dip each thinly sliced chicken breast into the egg wash, allowing excess to drip off. Then, coat generously with the seasoned breadcrumb mixture, pressing firmly to ensure the breadcrumbs adhere well and to help flatten the chicken slightly.
⏱️ 10 min
- 5
Fry the chicken: Heat vegetable oil in a large skillet or frying pan over medium-high heat until it reaches about 350°F. Carefully place the breaded chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken and place on a wire rack lined with paper towels to drain excess oil. Repeat with remaining chicken.
⏱️ 15 min•🌡️ 350
- 6
Cook the spaghetti: Bring a large pot of salted water to a rolling boil. Add the spaghetti noodles and cook according to package directions until al dente. Drain well and set aside.
⏱️ 10 min
- 7
Prepare the green sauce base: In a blender, combine the roasted poblano peppers, optional jalapeño, milk, 1 tablespoon of powdered chicken bouillon, minced garlic, chopped yellow onion, cream cheese, and fresh cilantro. Blend until completely smooth and vibrant green.
⏱️ 5 min
- 8
Thicken the green sauce: Pour the blended green sauce into a large frying pan or pot. Heat over medium heat, stirring occasionally. Add the shredded quesadilla cheese and continue to stir until the cheese is fully melted and the sauce has thickened to your desired consistency. Season with salt and black pepper to taste.
⏱️ 10 min
- 9
Combine spaghetti and sauce: Add the cooked and drained spaghetti noodles to the pot with the green sauce. Toss gently until the spaghetti is evenly coated with the sauce.
⏱️ 3 min
- 10
Serve: Divide the green spaghetti among serving bowls. Slice the fried breaded chicken into strips or serve whole pieces on top of the spaghetti. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spaghetti Verde con Pollo Empanizado (Green Spaghetti with Breaded Chicken)
Ingredients
For the Breaded Chicken (Pollo Empanizado)
- 1 1/2 pounds boneless, skinless chicken breasts, thinly sliced
- 1 1/2 cups plain breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon powdered chicken bouillon
- 3 large eggs, whisked
- 2 cups vegetable oil, for frying, or as needed
For the Green Spaghetti Sauce (Spaghetti Verde)
- 3 poblano peppers, roasted, deseeded, and peeled
- 1 jalapeño, deseeded, optional
- 1 cup milk
- 1 tablespoon powdered chicken bouillon, heaping
- 1 tablespoon minced garlic, large scoop
- 1/2 yellow onion, roughly chopped
- 8 ounces cream cheese, 1 block, softened
- 1/2 cup fresh cilantro, handful
- 1 1/2 cups quesadilla cheese, shredded
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Spaghetti
- 16 ounces spaghetti noodles, 1 box
- 1 tablespoon salt, for pasta water
Instructions
- 1
Prepare the poblano peppers: If not pre-roasted, clean poblano peppers, air-fry at 400°F for 10 minutes, then place in a sealed bag for 10 minutes to steam. This will make the skin easy to peel. Once cooled, peel, deseed, and roughly chop the poblano peppers.
⏱️ 25 min•🌡️ 400 - 2
Prepare the breading mixture: In a shallow bowl, combine the plain breadcrumbs, garlic powder, onion powder, and 1 teaspoon of powdered chicken bouillon. Mix thoroughly to ensure no clumps remain.
⏱️ 5 min - 3
Prepare the egg wash: In a separate shallow bowl, whisk the large eggs until well combined.
⏱️ 2 min - 4
Bread the chicken: Dip each thinly sliced chicken breast into the egg wash, allowing excess to drip off. Then, coat generously with the seasoned breadcrumb mixture, pressing firmly to ensure the breadcrumbs adhere well and to help flatten the chicken slightly.
⏱️ 10 min - 5
Fry the chicken: Heat vegetable oil in a large skillet or frying pan over medium-high heat until it reaches about 350°F. Carefully place the breaded chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken and place on a wire rack lined with paper towels to drain excess oil. Repeat with remaining chicken.
⏱️ 15 min•🌡️ 350 - 6
Cook the spaghetti: Bring a large pot of salted water to a rolling boil. Add the spaghetti noodles and cook according to package directions until al dente. Drain well and set aside.
⏱️ 10 min - 7
Prepare the green sauce base: In a blender, combine the roasted poblano peppers, optional jalapeño, milk, 1 tablespoon of powdered chicken bouillon, minced garlic, chopped yellow onion, cream cheese, and fresh cilantro. Blend until completely smooth and vibrant green.
⏱️ 5 min - 8
Thicken the green sauce: Pour the blended green sauce into a large frying pan or pot. Heat over medium heat, stirring occasionally. Add the shredded quesadilla cheese and continue to stir until the cheese is fully melted and the sauce has thickened to your desired consistency. Season with salt and black pepper to taste.
⏱️ 10 min - 9
Combine spaghetti and sauce: Add the cooked and drained spaghetti noodles to the pot with the green sauce. Toss gently until the spaghetti is evenly coated with the sauce.
⏱️ 3 min - 10
Serve: Divide the green spaghetti among serving bowls. Slice the fried breaded chicken into strips or serve whole pieces on top of the spaghetti. Serve immediately.
⏱️ 5 min