Instructions:
1. Make the Green Chile Chicken Meatballs:
In a large bowl, combine ground chicken, diced green chiles, breadcrumbs, Parmesan, egg, minced garlic, cumin, salt, and pepper. Mix until well combined.
Form the mixture into 1.5-inch meatballs (about 12-15 meatballs).
Heat olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes. Set aside.
2. Prepare the Green Chile Spaghetti:
Cook the spaghetti in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
In the same skillet used for the meatballs, heat 1 tbsp olive oil over medium heat. Add diced onion and sauté until softened, about 5 minutes. Add minced garlic and cook for another 1 minute.
Stir in the diced green chiles and chicken broth, simmering for 5 minutes.
Add heavy cream and grated cheese, stirring until the cheese melts and the sauce thickens, about 3-5 minutes. Season with salt and pepper to taste.
Add the cooked spaghetti to the sauce, tossing to coat evenly. Keep warm.
3. Make the Green Chile Garlic Bread:
Preheat your oven to 400°F (200°C).
In a small bowl, mix softened butter, minced garlic, diced green chiles, and a pinch of salt.
Spread the butter mixture on one side of each bread slice. Place the slices on a baking sheet, buttered side up.
Sprinkle shredded cheese over the bread slices and bake for 8-10 minutes, or until the cheese is melted and bubbly. Sprinkle with chopped cilantro before serving.
4. Assemble and Serve:
Divide the green chile spaghetti among plates, topping each portion with 3-4 meatballs.
Garnish with chopped fresh cilantro.
Serve with a slice of green chile garlic bread on the side.
Notes
For a spicier dish, add a diced jalapeño to the meatball mixture or sauce.
If fresh green chiles aren’t available, canned green chiles work well as a substitute.
Enjoy your Green Chile Spaghetti with Green Chile Chicken Meatballs and Green Chile Garlic Bread!