Directions
- 1Slice chicken breast into cubes and season with salt, Italian herbs, parsley, chilli flakes, garlic powder, paprika and olive oil. Mix until the color changes.
- 2Cook the chicken in light butter for 6-8 minutes until golden brown and crispy.
- 3Add some more butter and mix, then set the chicken aside.
- 4In the same pan, add chopped garlic and onion. Cook for 5 minutes until soft.
- 5Add extra seasoning (salt, parsley, Italian herbs, paprika, chilli flakes).
- 6Mix well, then add tomato sauce and cook until it thickens.
- 7Add evaporated milk, light cream cheese and parmesan. Stir until it thickens.
- 8Add your cooked pasta and mix until creamy.
- 9Serve 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 spatulawhisk
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