Directions:
For Espagueti Verde
Roast 5 Chiles Poblanos on the stove. Then, put them in a plastic bag to “sweat” for 5 minutes. Carefully peel the outter skin. Set aside for later.
Cook spaghetti according to the instructions on the box. I like to add a little salt and oil.
Then, add the Chiles to the blender along with the rest of the ingredients. Blend well.
Heat up a pan over medium heat. Add 2 Tbsp. of Butter. Then, add the mixture and let it come to a simmer.
Once it’s at a simmer, add in the noodles. Cook for a couple minutes and serve immediately.
For Milanesa de Pollo
Crack the eggs in a bowl. Then, add the salt and black pepper to taste along with a splash of milk. Submerge the thinly sliced chicken breasts in the egg wash and set them aside for later.
Add some breadcrumbs to a dish. Then, add the garlic powder, chicken seasoning and paprika. Combine well.
Then, grab a piece of chicken and cover it with the bread crumbs. Make sure to press them firmly on the chicken. Fry on each side for 4 minutes over medium heat.
E N J O Y 🤤