Directions
- 1Tenderize 14 oz of boneless skinless chicken breast and season generously with salt, garlic, onion, and paprika.
- 2Air fry the chicken breast at 375 for 12 minutes.
- 3In a blender, combine 300g 2% cottage cheese, 80g light cream cheese, 60g 1% milk, 10 pickled jalapeño pieces, 2 tablespoons of jalapeño juice, 25g honey, salt, and pepper.
- 4Blend until smooth.
- 5Cut 10 slices of center cut bacon into small pieces.
- 6Boil salted water and cook 380g elbow pasta.
- 7Cook bacon over medium-high heat until desired crispiness.
- 8Turn off the heat and pour the jalapeño cream sauce into the pan.
- 9Mix in the cooked pasta.
- 10Add the cooked chicken and bacon.
- 11Garnish with chives and fresh jalapeños.
Ingredients
- 380 g elbow pasta
- 300 g 2% cottage cheese
- 80 g light cream cheese
- 60 g 1% milk
- 10 diced pickled jalapeño pieces
- 2 tablespoons pickled jalapeño juice
- 25 g honey
- 0 salt
- 0 pepper
- 14 oz boneless skinless chicken breast
- 0 salt
- 0 garlic
- 0 onion
- 0 paprika
- 10 slices center cut bacon
- 0 chives
- 0 fresh jalapeños
Equipment
Air fryerBlenderKnifeFrying panPot
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