Serves 5
Directions
- 1Slice your chicken into small cubes.
- 2Season chicken with salt, chili flakes, parsley, garlic, and onion powder, smoked paprika, and olive oil.
- 3Mix until the color changes.
- 4Cook the chicken on medium heat for 4 minutes each side until golden brown and crispy.
- 5Lower the heat, add more butter, drizzle of honey, soy sauce, and fresh parsley.
- 6Give it a good mix till juicy and delicious.
- 7Set the chicken aside.
- 8Add lots of garlic and sun-dried tomatoes.
- 9Cook this for 3 minutes before adding Italian herbs and salt.
- 10Keep stirring until completely smooth and slightly thicken, then add your cooked pasta with fresh parsley.
- 11Lower the heat, add low fat milk, light cream cheese with grated parmesan plus the rind.
- 12Give this a good mix till creamy and indulgent.
- 13Serve and enjoy for the week.
Ingredients
- 1000 g Raw Chicken Breast, small cubes
- 1.5 Tsp Salt
- 1.5 Tsp Chilli Flakes
- 2 Tsp Parsley
- 2 Tsp Garlic Powder
- 2 Tsp Onion Powder
- 2 Tsp Smoked Paprika
- 3 Tsp Olive Oil
- 40 g Reduced Fat Butter
- 20 g Honey
- 15 g Soy Sauce
- 2 Tbsp Fresh Parsley, chopped
- 30 g Fresh Minced Garlic
- 150 g Sundried Tomatoes, drained & chopped
- 1 Tbsp Italian Herbs
- 1 Tsp Salt
- 350 g 1% Milk (or milk of choice)
- 200 g 50% Fat Cream Cheese
- 60 g Grated Parmesan
- 2 pieces Parmesan Rind
- 275 g Uncooked Linguine or Fettuccine Pasta
- Parsley
Tips
- Cook chicken on medium heat for 3-4 mins each side in a single layer till golden brown and crispy.
- Lower the heat, then add extra butter, honey and soy sauce. Mix for 1 mins till beautifully coated.
- Cook minced garlic and chopped sundried tomatoes on medium low heat for 3-4 mins till fragrant. Then add Italian Herbs & salt. Cook 1 extra minute.
- Lower the heat then add milk, cream cheese & parmesan.
- Stir for 2-3 mins till slightly thickened then add cooked pasta of choice.
- The parmesan rind adds a lot of flavor.
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