Creamy Garlic Chicken & Crispy Potatoes
Serves 4
Directions
- 1In a bowl, add diced potatoes, a bit of olive oil and the seasonings listed on screen, mix it together and air fry or oven bake them with the settings on screen.
- 2While that's baking, grab your diced chicken breast, add some olive oil with the same seasonings used for the potatoes, mix well, then cook it on medium to high heat and once it's nice and cooked, set it aside.
- 3Then in a blender cup, add fat-free milk, mozzarella, parmesan cheese, oregano, blend it and set it aside.
- 4To the same pan you cooked the chicken in, add diced garlic, chicken stock, the blended sauce, then lower the heat and add light cream cheese, chicken stock powder and smoked paprika.
- 5Keep mixing and simmer on low until it's smooth and creamy.
- 6Now equally distribute the crispy potatoes, chicken and creamy garlic sauce into four servings and enjoy.
Ingredients
- 900 g Diced Potatoes (Spud Lite Potatoes)
- 1 Tsp Olive Oil
- 1 Tsp Salt
- 1 Tsp Garlic & Onion Powder
- 1 Tsp Italian Herb Seasoning
- 1 Tsp Smoked Paprika
- 900 g Diced Skinless & Boneless Chicken Breast (raw weight - marinated with the same ingredients used above in the potatoes)
- 450 ml Fat Free Evaporated Milk (Carnation Light & Creamy)
- 1 Tsp Oregano
- 1 Tsp Garlic Powder
- 20 g Grated Mozzarella Cheese
- 30 g Freshly Grated Parmesan Cheese
- 4 Diced Garlic Cloves
- 150 ml Chicken Stock
- 90 g Light Cream Cheese (or 6 light laughing cow cheese wedges)
- 2 Tsp Chicken Stock Powder / Chicken Bullion Powder (Vegeta Low Sodium Chicken Stock Powder)
- 1 Tsp Smoked Paprika
Equipment
air fryerovenbowlblender cuppan
Tips
- Instead of using fat free evaporated milk you can also use skim milk or regular milk, although fat free evaporated milk is the best option as it’s much more thicker & creamier similar to heavy cream.
- Spud Lite potatoes or Carisma potatoes have 25% less carbs compared to regular potatoes but if you don’t have either of those available you can use russet potatoes, sweet potatoes etc.
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