Directions
- 1Dice chicken breast into cubes. Add garlic powder, onion powder, 1/2 tsp cayenne pepper, salt, and pepper. Mix well with your hands until fully coated.
- 2Boil penne pasta in salted water, reserving some pasta water for 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 the sauce thickens.
- 7Add back the cooked chicken, drained pasta, and fresh parsley. Mix well until creamy.
- 8Box everything up into four servings and garnish with Parmesan cheese.
Ingredients
- 650 g chicken breast
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp cayenne pepper
- 1 tsp salt
- 1 tsp pepper
- 1 cooking spray
- 200 ml light evaporated milk
- 100 g tomato sauce
- 120 ml chicken stock
- 80 g light cream cheese
- 80 ml pasta water
- 40 g Parmesan cheese
- 1 tsp paprika
- 1 tsp salt
- 4 garlic cloves
- 1 tsp chilli flakes
- 15 g light butter
- 300 g penne pasta
- 1 fresh parsley
Equipment
frying panwooden spatulabowlpotmeasuring cupsspatula
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