2Season chicken with salt, pepper, garlic powder, and baking soda, then mix well.
3Add the seasoned chicken to a pan with cooking spray.
4Let the chicken get a crispy sear and cook through till about 90% done.
5Slice your onions as thin as possible.
6Add the sliced onions to the same pan with light butter and cook till soft.
7To help them caramelize in half the time, add brown sugar and balsamic to the onions, mix to coat.
8Spread the onions out into an even layer, and after about two minutes, stir and repeat until they caramelize, which should take about 15 minutes.
9Add rosemary and thyme with garlic paste to the caramelized onions.
10Once fragrant, add your dry pasta with chicken bone broth or stock.
11Simmer for 15 minutes.
12Finally, add back your chicken with single cream and parmesan.
13Mix till creamy.
14Top with low-fat Swiss cheese and let it melt.
15Box the pasta up into four equal servings.
Ingredients
650 g chicken breast, sliced into strips
Salt
pepper
garlic powder
1 tsp baking soda
Cooking spray
2 medium brown onions
1 g light butter
2 tsp brown sugar
20 ml balsamic vinegar
1 tsp rosemary
1 tsp thyme
1 tsp garlic paste
300 g dry pasta shells
750 ml chicken bone broth or stock
125 ml single cream
40 g grated Parmesan
120 g low fat Swiss cheese
Fresh parsley to garnish
Equipment
panmicrowave safe bowl
Tips
To tenderize chicken, use baking soda.
To speed up caramelization of onions, add brown sugar and balsamic.
For caramelizing onions, cook on medium heat till soft and translucent, then add brown sugar and balsamic, mix to coat, spread them out into an even layer, wait 2 minutes and stir, repeat every 2 minutes on medium heat till they turn a deep caramel brown.
Store for up to 5 days in the fridge.
To reheat, add contents to a microwave safe bowl and microwave covered with a damp paper towel for 3-4 minutes till heated through, then mix well.