Directions
- 1Season the chicken breasts with chicken seasoning.
- 2Fry the chicken breasts until cooked through and browned. Remove from the pan and set aside.
- 3Add garlic to the pan and cook for about a minute.
- 4Add uncooked pasta to the pan and mix well.
- 5Pour in the hot chicken stock and cook on high heat until absorbed and pasta is al dente.
- 6Add warmed milk and reduce heat. Cook for a few minutes until sauce thickens.
- 7Stir in the cheddar and mozzarella cheese mix, grated Parmesan cheese, salt, and pepper.
- 8Add fresh parsley and stir to combine.
- 9Add the cooked chicken back to the pan.
- 10Garnish with extra parsley and serve.
Ingredients
- 4 chicken breasts
- 2 tbsp chicken seasoning
- 4 tsp garlic purée or cloves
- 300 g pasta (uncooked weight)
- 700 ml hot chicken stock
- 300 ml milk, warmed
- 100 g cheddar and mozzarella cheese mix
- 40 g Parmesan cheese, grated
- 0 salt and pepper
- 1 handful fresh parsley
Equipment
frying panspatulagrater
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