Serves 1
Directions
- 1Butterfly the chicken breast.
- 2Season the chicken with paprika, garlic granules, and onion granules.
- 3Lightly coat the chicken in about a tablespoon of flour on each piece.
- 4Fry the chicken in a pan for about 3 to 4 minutes per side, or until cooked through.
- 5Set the cooked chicken aside.
- 6Boil the pasta according to package directions.
- 7In the same pan, add garlic and sun-dried tomatoes, and stir.
- 8Add oregano and tomato puree to the pan and cook down.
- 9Add chicken stock and half the amount of cream to the pan, stir well, and cook until the sauce thickens slightly.
- 10Add Parmesan and mozzarella cheeses to the sauce and stir until melted and combined.
- 11Stir in the cooked pasta, fresh parsley, and the cooked chicken breast until everything is well coated.
- 12Serve the pasta with broccoli and garlic bread.
Ingredients
- Chicken breast
- Paprika
- Garlic granules
- Onion granules
- 1 tablespoon Flour
- Garlic
- Sun-dried tomatoes
- Oregano
- Tomato puree
- Chicken stock
- 0.5 the amount Cream
- Parmesan
- Mozzarella
- Parsley
- Broccoli
Equipment
PanPlateTongsSpatula
Tips
- You can also use chicken thighs if you prefer.
- Depending on how thick you do your chicken, you might need to cook it for a bit longer.
- To keep the calories lower, use chicken stock and half the amount of cream.
- Serve with broccoli and homemade garlic bread if you want.
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