Directions
- 1Prepare the marinade by mixing olive oil, white wine vinegar, garlic powder, oregano, onion powder, crushed red pepper, salt, pepper, honey, and Parmigiano Reggiano in a bowl.
- 2Marinate the chicken thighs in the prepared marinade for a few minutes.
- 3Prepare the Alfredo sauce by blending cottage cheese, milk, Parmigiano Reggiano, salt, pepper, and garlic powder in a blender until smooth.
- 4Air fry or bake the marinated chicken at 375 until cooked through (approximately 12 minutes).
- 5Slice the cooked chicken into strips.
- 6Cook the linguine according to package directions.
- 7Toss the cooked pasta with the Alfredo sauce and a bit of pasta water to thin it out.
- 8Top the pasta with the sliced chicken and serve.
Ingredients
- 10 g olive oil
- 2 tbsp white wine vinegar
- 1 teaspoon garlic powder
- 0.5 teaspoon dried oregano
- 0.25 teaspoon onion powder
- 0.25 teaspoon crushed red pepper
- 0.25 teaspoon salt
- 0.25 teaspoon pepper
- 10 g honey
- 20 g finely grated Parmigiano Reggiano
- 16 oz boneless skinless chicken thighs
- 350 g 2% cottage cheese
- 80 g 1% milk
- 85 g fresh Parmigiano Reggiano
- 1 pinch salt
- 1 pinch pepper
- 1 pinch garlic powder
- 320 g linguine
Equipment
bowlblenderair fryer or ovenknifefrying pan
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