Serves 4
Directions
- 1Slice your chicken breast into cubes.
- 2Season the chicken with salt, Italian herbs, parsley, chili flakes, garlic powder, paprika, and olive oil.
- 3Mix the chicken until the color changes.
- 4Cook the chicken in light butter for 6 to 8 minutes until golden brown and crispy.
- 5Add some more butter and mix, then set the chicken aside.
- 6In the same pan, add chopped garlic and onion.
- 7Cook the garlic and onion for 5 minutes.
- 8Add extra seasoning and mix well.
- 9Add tomato sauce and cook until it thickens.
- 10Add evaporated milk, light cream cheese, and Parmesan.
- 11Stir until the sauce thickens.
- 12Add your cooked pasta and mix until creamy and indulgent.
- 13Serve 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 (Fettuccine)
- 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 / Passata
- 300 ml Light Evaporated Milk
- 130 g Light Cream Cheese
- 30 g Grated Parmesan Cheese
- Pasta Water
Equipment
Pan
Tips
- Cook the chicken cubes on medium high heat, 3-4 mins then turn them over and cook for another 3 mins.
- Once cooked, lower the heat, add a little more butter then mix it all in and set aside.
- Cook the onion for 5-6mins till soft then add the spices. Mix it in for a min before adding the tomato sauce.
- Let the tomato sauce cook for at least 5mins on low heat till it bubbles and separates a little.
- Add the milk and cream cheese on low heat, then keep stirring till combined and thick.
- To reheat, place both chicken and pasta in a pan, low heat, cover with a lid for 5 mins. Add a little milk if sauce is too solid.
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