Spaghetti is a universal comfort food, but have you ever considered adding a vibrant twist to this classic dish? Introducing Spaghetti Verde, a delightful fusion of traditional pasta with a robust, creamy green sauce that will elevate dinner. The secret to this dish lies in the careful preparation of roasted poblano and Anaheim peppers, which are blended with garlic, onion, black pepper, and Mexican oregano to create a rich and flavorful base. The addition of half-and-half or Mexican crema fresca ensures a creamy texture that perfectly complements the al dente spaghetti. The chicken cutlet breaded in Panko in not a common pairing. I made this addition years ago, and shared with my viewers on youtube 5 years back! An Italian, Asian and Mexican fusion dish that is sure wow your family.
Ingredients for chicken cutlets:
Boneless, skinless chicken breasts
Salt and pepper (to taste)
Flour (for dredging)
Eggs (beaten, for coating)
Bread crumbs or panko (for coating)
Cooking oil (for frying)
Instructions:
Pound the chicken breasts to an even thickness using a meat mallet or rolling pin. This ensures they cook evenly. Season both sides of the chicken breasts with salt and pepper.
Set up three shallow bowls: one with flour, one with beaten eggs, and one with bread crumbs or panko.
Dredge each chicken breast in the flour, shaking off any excess. Dip the floured chicken into the beaten eggs, ensuring it's fully coated. Finally, press the chicken into the bread crumbs or panko, ensuring an even coating.
Heat cooking oil in a large skillet over medium-high heat. You'll need enough oil to cover the bottom of the skillet. Once the oil is hot, add the breaded chicken cutlets. Fry the cutlets for about 3-4 minutes on each side or until they are golden brown and cooked through. Remove the chicken from the skillet and place it on a paper towel-lined plate to drain any excess oil.
Ingredients for Mexican Spaghetti Verde:
1 box of spaghetti
5 roasted poblano peppers
Optional 2 roasted Anaheim peppers
1 1/2 cups half & half or heavy whipping cream
1 cup chicken broth
2 garlic cloves
1/2 an onion
1/2 tsp black pepper
1 tsp salt
1 tsp Mexican oregano
Small bunch of cilantro
Topping- Cotija cheese or parmesan cheese
Instructions:
Begin by roasting your poblano peppers. Place them in a container or a bag, and allow them to sweat for 10-15 minutes. After sweating, remove the skin, stem, and seeds from the peppers. If using Anaheim, roast the peppers following the same process, or use canned chili as a substitute.
Add the roasted peppers (both poblano and Anaheim) to a blender. Add garlic, onion, black pepper, salt, Mexican oregano, half and half (or your chosen cream substitute), chicken broth, and cilantro to the blender. Blend until smooth, approximately 30 seconds.
Cook your spaghetti in salted water according to the package instructions.
While the spaghetti is cooking, pour the blended sauce into a pan and cook for 10-13 minutes. Once the spaghetti is cooked, drain it and add it to the sauce. Mix well to ensure the spaghetti is well-coated with the sauce.
Optionally, pair with chicken cutlets, cod, or any fried breaded item of your choice. Garnish with fresh cilantro and Cotija cheese.
Tips:
- The creamy sauce balances the flavors of the peppers.
- This dish is perfect for meal prep and can be enjoyed as leftovers.
Feel free to customize the recipe to your liking and preferences. Enjoy this delicious Mexican spaghetti verde with chicken cutlets!
Comments