Creamy Green Spaghetti with Easy Panko Fried Chicken Cutlets❤️

If you love comforting homemade meals with a touch of elegance, this recipe is one you’re going to want to make again and again. Today I’m preparing crispy golden breaded chicken breasts paired with a rich and creamy Mexican green spaghetti made with roasted poblano peppers, garlic, cream cheese, cilantro, and just the right amount of spice. The combination of the crunchy panko crusted chicken with that silky poblano sauce is absolutely irresistible and feels like something you’d be served at a beautiful little family restaurant. I’ll show you every step along the way, from seasoning and breading the chicken cutlets to creating the creamy poblano sauce that brings the whole dish together. This meal is comforting, flavorful, and perfect for spring and summer when you want something homemade that still feels a little special for your family dinner table. Add a fresh salad and a cold glass of lemon iced tea, and you’ve got a meal that feels warm, cozy, and unforgettable. ❤️


#spaghetti #chicken #homecook

Creamy Poblano Sauce:
4 oz. Cream Cheese
1/2 Cup Heavy Cream
1/4 C. Sour Cream
3 Lrg. Garlic Cloves
1 Tbsp Chicken Boullion (Knorr)
1/4 Medium Onion
1 Roasted Jalapeno (optional)
4 Roasted Poblano Peppers (Seeds removed)
Cilantro bunch
little water if needed to blend
3/4 Lb. Thin Spaghetti (cut in half)
3 Tbsp butter

Sides:
Cold Salad
Lemon Iced Tea

DISCLAIMER
DO NOT EAT OR SERVE THIS DISH OR DRINK TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH OR DRINK.