Serves 4
Directions
- 1Add olive oil, salt, onion powder, garlic powder, Italian herb seasoning, and smoked paprika to the diced potatoes.
- 2Mix the potatoes until they are well coated.
- 3Air fry the potatoes at 200°C/400°F for 20-25 minutes, flipping halfway, or oven bake at 200°C/400°F for 30-35 minutes, flipping halfway.
- 4Add olive oil, salt, onion powder, garlic powder, Italian herb seasoning, and smoked paprika to the diced chicken breast.
- 5Mix the chicken until it's well coated.
- 6Cook the chicken on medium-high heat for 8-10 minutes.
- 7Once cooked, set the chicken aside.
- 8Pour fat-free evaporated milk into a blender.
- 9Add mozzarella, parmesan, and oregano to the blender.
- 10Blend the sauce and set it aside.
- 11Add diced garlic cloves to the pan and sauté.
- 12Add the blended sauce to the pan with the garlic.
- 13Add light cream cheese, chicken stock powder, and paprika to the sauce.
- 14Mix and simmer the sauce until it's smooth and creamy.
- 15Add the cooked chicken back to the pan with the sauce.
- 16Equally distribute the chicken and potatoes into 4 servings.
Ingredients
- 900 g diced potatoes
- 1 tsp olive oil
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Italian Herb Seasoning
- 1 tsp smoked paprika
- 900 g diced chicken breast
- 450 ml Fat Free Evaporated Milk
- 20 g Mozzarella
- 30 g Parmesan
- 1 tsp Oregano
- 4 diced garlic cloves
- 90 g Light Cream Cheese
- 2 tsp Chicken Stock Powder
- 1 tsp Paprika
Equipment
bowlair fryerbaking sheetpanspatulablender
Tips
- You can swap fat-free evaporated milk for skim or regular milk, but evaporated milk gives the thickest, creamiest result.
- Spud Lite or Carisma potatoes have 25% fewer carbs, but any potatoes will work fine.
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