Creamy Poblano Spaghetti - The Pasta You’ll Crave Forever

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast is a dairy-free option with a cheesy flavor.

Roast 3 poblano peppers directly over an open flame until charred; if no flame, use a pan until they get black char.

Cover the roasted peppers in a container for 10 to 15 minutes to steam.

Run the steamed peppers under water to peel off the skin.

Chop the peeled poblano peppers and add them to a mixing bowl.

Add a little bunch of cilantro, 2 garlic cloves, an 8 oz block of cream cheese, 1/4 of an onion, 1/2 tablespoon of chicken bouillon, 1/4 cup of plain Greek yogurt, 1/3 cup of Mexican sour cream, and 1 cup of water to the bowl.

Season with salt to taste and mix well, tasting to adjust salt as needed.

Cut 2 chicken breasts into smaller pieces and flatten them out.

Prepare an egg and milk wash with 2 eggs, a splash of milk, salt, and pepper.

Prepare a flour mixture with seasonings mixed in.

Coat the chicken pieces in a double layer of egg wash and flour for a thicker crust.

Heat vegetable oil for frying the chicken.

Finish cooking and serve the green spaghetti and chicken, enjoying the flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens