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Salsa Verde Pasta with Crispy Chicken
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Salsa Verde Pasta with Crispy Chicken

50 minServes 4Nutri-Score C€€
from @ice.karimcooks47 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • pasilla peppers (roasted)Produce2 pieces
  • garlic (cloves)Produce3 pieces
  • serrano pepperProduce0.5 pieces
  • white onionProduce0.5 pieces
  • light cream cheeseDairy45 g
  • cilantro (bunch)Produce1 piece
  • nonfat Greek yogurtDairy180 g
  • pasta water (reserved from cooking)Other120 ml
  • chicken bouillon powderPantry10 g
  • butterDairy15 g
  • pasta (dry)Grains320 g
  • chicken breast (thin cutlets)Meat600 g
  • flourPantry80 g
  • egg (beaten)Dairy2 pieces
  • cornflakes (crushed)Grains100 g
  • seasoning saltSpices8 g

per serving

Nutrition

624kcal

Carbs
75 g
Proteins
50 g
Fat
14 g
Adapt tools

what you’ll use

Tools

  • Blender
  • Air fryer
  • Frying pan
  • Stockpot
  • Mixing bowl ×3
  • Cooling rack

step by step

Method

  1. Make the salsa verde sauce

    • Add the roasted pasilla peppers, garlic, serrano, white onion, cream cheese, cilantro, Greek yogurt, pasta water and chicken bouillon powder to a blender.
    • Blend until completely smooth.
    Step 1

  2. Cook the sauce

    • Melt the butter in a pan over low heat.
    • Pour in the blended sauce and cook on low heat, stirring occasionally.
    Step 2

  3. Cook the pasta

    • Boil the pasta in salted water until al dente.
    • Reserve some pasta water, then drain.
    Step 3

  4. Bread the chicken

    • Season the flour well with seasoning salt.
    • Coat the chicken in the flour, then the beaten egg, then the crushed cornflakes.
    Step 4

  5. Air fry the chicken

    • Air fry at 200 °C until golden brown and crispy.
    • Alternatively bake at 220 °C on a wire rack.
    Step 5

  6. Combine and serve

    • Toss the pasta with the salsa verde sauce, loosening with pasta water if needed.
    • Slice the crispy chicken and serve on top.
    Step 6
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