Mexican Breaded Chicken Breasts over Tomatillo Salsa Spaghetti with Queso Fresco

Spanish version 2018-01-17
  • Servings : 100
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m


Step 1

Preheat oven to 400 ºF.

Step 2

Season chicken breast with Kosher salt and black pepper.

Step 3

Whisk together light mayonnaise and grated parmesan.

Step 4

Spread mayo mixture on chicken breasts and top with ground tortilla chips.

Step 5

Place chicken on sheet trays sprayed with non stick spray.

Step 6

Place in oven and cook for 25 minutes until chicken reaches internal temperature of 165 ºF.

Step 7

While chicken is cooking, cook pasta according to package directions and drain.

Step 8

Heat salsa verde in sauce pan.

Step 9

Remove chicken from oven and slice into 1 oz portions.

Step 10

Toss salsa and pasta together and place on bottom of plate, top with chicken and queso fresco.

Step 11

Serve immediately or hold above 140 ºF.


  • 6 Lbs 4 oz Whole Grain Spaghetti, Barilla
  • 6 Lbs 4 oz Tomatillo Salsa Verde
  • 6.25 Lbs Chicken Breast
  • 4 Tbsp Black Pepper
  • 2 cups Light Mayo
  • 2 cups Grated Parmesan
  • 2 cups Tortilla Chips, Ground
  • 1 cup Queso Fresco
Recipe Type: Tags: ,
Chef Recommended Cuts
  • Whole Grain Spaghetti
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Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 4
Servings Per Container 100

Amount Per Serving
Calories 194
Calories from Fat 45
% Daily Value*
Total Fat 5g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 29mg
Sodium 337mg
Total Carbohydrate 24g
Dietary Fiber 3g
Sugars 1g
Protein 14g

Vitamin A 4%
Vitamin C 13%
Calcium 4%
Iron 7%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.