Green Spaghetti with Breaded Chicken (Spaghetti Verde con Pollo Empanizado)

Ingredients

• 11 lb spaghetti pasta(454g)
• 24 chili poblano(400g)
• 32 jalapeno(30g)
• 40.25 onion(40g)
• 53 garlic clove(9g)
• 63 tablespoon sour cream(45g)
• 70.5 block cream cheese(113g)
• 80.5 cup cilantro(8g)
• 90.25 cup milk(60g)
• 101.5 tablespoon chicken bouillon(18g)
• 110.5 teaspoon black pepper(1g)
• 121 teaspoon salt(6g)
• 132 tablespoon butter(28g)
• 140.5 cup cheese (shredded, for pasta)(56g)
• 152 piece chicken breast(400g)
• 165 egg(250g)
• 171 cup bread crumbs(120g)
• 181 teaspoon garlic powder(3g)
• 190.5 cup queso fresco(60g)
• 202 bay leaf(1g)

Instructions

1. 1Preheat air fryer or stove. Roast 4 poblano peppers and 2 jalapenos until charred.
2. 2Place roasted peppers in a sealed bag to sweat for a few minutes, then peel and remove seeds.
3. 3Boil water with salt and 2 bay leaves. Add spaghetti pasta and cook until al dente. Reserve some pasta water and drain the rest.
4. 4In a blender, combine peeled poblanos, jalapenos, 1/4 onion, 3 garlic cloves, 3 tablespoons sour cream, 1/2 block cream cheese, 1/2 cup cilantro, a splash (1/4 cup) of milk, 1.5 tablespoons chicken bouillon, 0.5 teaspoon black pepper, and a little salt. Blend until smooth.
5. 5Melt 2 tablespoons butter in a large pan. Pour in the green sauce and simmer on low heat. Add reserved pasta water as needed. Taste and adjust seasoning.
6. 6Add cooked spaghetti to the sauce and toss to coat. Add 1/2 cup shredded cheese and mix until melted.
7. 7For the chicken: Pound 2 chicken breasts to even thickness. Beat 5 eggs in a bowl. In another bowl, combine 1 cup bread crumbs, 1 teaspoon garlic powder, and some black pepper.
8. 8Dip chicken breasts in egg, then coat with bread crumb mixture.
9. 9Fry chicken in oil over medium heat until golden brown on both sides and cooked through. Slice.
10. 10Serve spaghetti verde topped with sliced breaded chicken, crumbled queso fresco, and extra cilantro.