Directions
- 1Dice chicken breast into cubes. Add garlic powder, onion powder, 1/2 tsp cayenne, salt and pepper. Mix well with your hands until fully coated.
- 2Boil penne pasta in salted water. Save some pasta water to use in the sauce.
- 3Cook chicken on high heat with cooking spray until golden brown and tender. Set aside.
- 4Melt light butter in a pan. Add garlic and chilli flakes. Stir until fragrant.
- 5Add evaporated milk, chicken stock, tomato sauce, light cream cheese and pasta water. Let it melt.
- 6Add grated Parmesan, paprika, and salt to taste. Stir on low heat until sauce thickens.
- 7Add back the cooked chicken, drained pasta, and fresh parsley.
- 8Mix it all together until rich and creamy.
- 9Box everything up into four equal servings. Garnish with Parmesan.
Ingredients
- 650 g chicken breast
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp cayenne
- 1 tsp salt
- 1 tsp pepper
- 1 cooking spray
- 300 g penne pasta
- 15 g light butter
- 4 cloves garlic
- 1 tsp chilli flakes
- 200 ml evaporated milk
- 120 ml chicken stock
- 100 g tomato sauce
- 80 g light cream cheese
- 80 ml pasta water
- 40 g Parmesan
- 1 tsp paprika
- 1 parsley
Equipment
frying panwooden spoonbowlpotmeasuring cupsspatula
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