This recipe is for Espagueti Verde con Pollo (Green Spaghetti with Chicken), a flavorful Mexican-inspired dish featuring charred poblano and jalapeño peppers blended into a creamy green sauce, served with spaghetti noodles and cooked chicken thighs.
1. Char 4 Poblano Peppers. Wrap them in foil to steam for 10 minutes. Scrape off the char and chop them.
2. To a blender, add the 4 chopped Roasted Poblanos, 1 chopped Jalapeño, 1/2 White Onion, 1 cup Cilantro leaves, 3 minced Garlic Cloves, 8oz Cream Cheese, 1 cup Mexican Crema, 1/2 cup Milk, Salt, and 1 tbsp Chicken Bouillon. Blend until smooth to create the Verde Sauce.
3. Cook your Yucatán Chicken Thighs until they reach an internal temperature of 175°F.
4. Heat 1/2 of the Verde Sauce in a pan until it is simmering. Add 1 lb cooked Spaghetti Noodles and 1/4 cup Pasta Water. Stir and simmer until the sauce has thickened.
5. To a bowl, add the Espagueti Verde, Sliced Yucatán Chicken Thighs, Cotija Cheese, and fresh Lime Juice.
6. Enjoy!
