What is green spaghetti made of?

Green spaghetti is made with pasta tossed in a creamy green sauce, which typically includes roasted poblano peppers, garlic, chicken broth, sour cream, and sometimes spinach or parsley for extra color and flavor. The sauce is blended until smooth and creamy, then simmered before mixing with cooked spaghetti.

Is chicken good with spaghetti?

Yes, chicken is a great addition to spaghetti. Its mild flavor and lean protein complement the creamy or herby sauce without overpowering it. Chicken also makes the meal more filling and balanced.

Can I make spaghetti bolognese with chicken?

You can definitely make a chicken-based bolognese by substituting ground chicken for ground beef. The result is lighter and lower in fat but still hearty and flavorful.

What green leaf goes on spaghetti?

Common green garnishes for spaghetti include parsley, basil, or cilantro. In green spaghetti specifically, spinach and parsley are sometimes blended into the sauce itself for color and nutrients.

What is the healthiest spaghetti to eat?

The healthiest spaghetti options include whole-wheat pasta, quinoa pasta, or zucchini noodles. These options add more fiber and nutrients while lowering calories or carbs compared to traditional white pasta.

How do you make green pasta?

To make green pasta, you either: Blend greens into the sauce (as with green spaghetti). Or, in homemade pasta dough, incorporate pureed spinach or herbs directly into the flour mixture to color the pasta green.

Green Spaghetti with Chicken – The Best 7 Tips for a Healthy Meal

Description

This vibrant green spaghetti with chicken is a flavorful and comforting dish that brings a fresh twist to classic pasta. Featuring tender spaghetti tossed in a creamy, herbaceous green sauce made with roasted poblano peppers, garlic, and cream, it’s perfectly balanced with juicy, pan-seared chicken breast and a sprinkle of fresh parsley. Finished with a squeeze of lime and served on a rustic table, this dish is both elegant enough for special gatherings and easy enough for a weeknight dinner. A true crowd-pleaser with a touch of Mexican-inspired flair!

Ingredients

Scale

1 lb spaghetti
1 tablespoon butter or olive oil
4 poblano peppers
1 cup cilantro (leaves only)
½ onion, roughly chopped
1 cup crema Mexicana or sour cream
1 box (8 oz) cream cheese
3 cloves of garlic
1 cube chicken (or veggie) bouillon
½–1 cup milk or water
1–2 serrano or jalapeño peppers (optional)
Cotija cheese, for garnish

Instructions

Cook the spaghetti according to the package instructions and drain, reserving some of the pasta water for later. Toss noodles with butter or olive oil so they don’t stick together.
While the spaghetti is cooking, roast the poblanos (see notes below or post above for instructions). If using serrano or jalapeño peppers these can be roasted as well, or left raw.
Place the peppers in a blender along with the, cilantro, onion, crema, cream cheese, garlic, chicken bouillon and ½ cup of milk or reserved pasta water (and serranos or jalapeños, if using). Blend until smooth and creamy.
Pour into large pot over medium-low heat and season to taste with salt and pepper. Bring to a simmer, then add spaghetti and stir to coat. Add additional milk or pasta water if it gets too thick. Serve with cotija cheese, if desired.

Notes

How to roast peppers

Gas stove: they can be roasted directly over the open flame. Place the peppers on the grates. Use tongs to turn peppers until they are charred all over.

Electric stove: broil them in the oven. Place on a cookie sheet, line with aluminum foil, and broil at high heat, turning with tongs every so often until charred and blistered all over.

After the peppers have been roasted, place in a ziplock bag or in a bowl and cover with plastic wrap so they can steam for about 5-10 minutes. Then, remove the blackened skin, stems and seeds.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stovetop
Cuisine: Mexican-Inspired, Fusion

Nutrition

Serving Size: 1
Calories: 233
Sugar: ~2 g
Sodium: ~310 mg
Fat: ~8 g
Saturated Fat: ~3 g
Unsaturated Fat: ~4 g
Trans Fat: 0 g
Carbohydrates: ~25 g
Fiber: ~2 g
Protein: ~16 g
Cholesterol: ~45 mg