Directions
- 1Slice chicken breast into cubes, season with salt, Italian herbs, parsley, chilli flakes, garlic powder, paprika and olive oil. Mix till the colour changes.
- 2Cook the chicken in light butter for 6-8 minutes until golden brown and crispy. Add some more butter and mix, then set aside.
- 3In the same pan, add chopped garlic and onion. Cook for 5 minutes.
- 4Add extra seasoning (salt, parsley, Italian herbs, paprika, chilli flakes). Mix well, then add tomato sauce. Cook until it thickens.
- 5Add evaporated milk, light cream cheese and parmesan. Stir until it thickens.
- 6Add your cooked pasta. Mix until creamy and indulgent.
- 7Serve with the grilled chicken.
Ingredients
- 800 g Raw cubed chicken breast
- 1 tsp Salt
- 2 tsp Italian herbs
- 1.5 tsp Parsley
- 1 tsp Chilli flakes
- 1.5 tsp Garlic powder
- 1.5 tsp Paprika
- 2 tsp Olive oil
- 20 g Light butter
- 210 g Uncooked pasta
- 520 g Cooked pasta
- 80 g Chopped white onion
- 4 Chopped garlic cloves
- 1 tsp Salt
- 1 tsp Italian herbs
- 1 tsp Parsley
- 0.5 tsp Chilli flakes
- 1 tsp Paprika
- 150 g Tomato sauce
- 300 ml Light evaporated milk
- 130 g Light cream cheese
- 30 g Grated parmesan cheese
Equipment
knifeglass dishfrying panwooden spoonwhisk
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