Ingredients

The following ingredients have 4 Servings
  • 4 pieces of skinless boneless chicken thighs
  • 1/4 cup bacon bits
  • 2 tbsp butter (bacon grease, or olive oil)
  • 1 tbsp all-purpose flour
  • 2/3 cup milk or heavy creamer
  • 1 pound cooked spaghetti (about 500g or to taste)
  • 1 1/2 cup cilantro (minced)
  • 1/4 cup thinly sliced chives or green onions
  • 2 Tablespoon minced garlic
  • 2 limes (zested and juiced)
  • 1/2 cup olive oil
  • 3 Tablespoon chopped pickled jalapenos
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper

Instruction

  • Use the food processor or a blender mix all the ingredients for chimichurri sauce for about 10 seconds. Pour about 3/4 cup out and set aside.
  • In a Ziploc bag, put the chicken pieces in the bag along with the rest of the sauce. Seal the bag, mix, and let them marinate in the refrigerator for at least one hour.
  • Take the chicken out of the refrigerator 30 minutes before air frying.
  • Line the fryer basket with a grill mat or a sheet of lightly greased aluminum foil.
  • Place the chicken inside the fryer basket without stacking. Air fry at 380F (190C) for 10-12 minutes until fully cooked through when the internal temperature exceeds 165F (74C)
  • In the meantime, heat butter in a wok or a frying pan. Add in flour and stir constantly until it bubbles and thickens. Then, add in milk and 3/4 cup of chimichurri sauce and stir until thickens.
  • When done, stir in the chicken and serve over pasta.
  • Sprinkle some bacon bits to serve.