Serves 4
Directions
- 1Slice the chicken breast into cubes.
- 2Season with salt, italian herbs, parsley, chilli flakes, garlic powder, paprika and olive oil.
- 3Mix till the color changes.
- 4Cook chicken in light butter for 6-8 mins medium high heat.
- 5Add some more butter and mix.
- 6Set the chicken aside.
- 7Add chopped garlic and onion in the same pan.
- 8Cook for 5-6 mins till soft.
- 9Add extra seasoning.
- 10Add tomato sauce.
- 11Cook for 5 mins till thick.
- 12Add evaporated milk, light cream cheese and parmesan cheese.
- 13Stir till it thickens.
- 14Add cooked pasta.
- 15Mix till creamy & indulgent.
- 16Serve & enjoy.
Ingredients
- 800 g 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
- 520 g Cooked Pasta
- 80 g Chopped White Onion
- 4 Garlic Cloves
- 1 Tsp Salt
- 1 Tsp Italian Herbs
- 1 Tsp Parsley
- 0.5 Tsp Chilli Flakes
- 1 Tsp Paprika
- 150 g Tomato Sauce
- 300 ml Light Evaporated Milk
- 130 g Light Cream Cheese
- 30 g Grated Parmesan Cheese
Equipment
knifeglass containerspoonpanwooden spatulawhisktongs
Tips
- Cook chicken cubes on medium high heat 3-4 minutes then turn and cook for another 3 minutes
- Once cooked, lower the heat, add a little more butter then mix it all in and set aside
- Cook the onion for 5-6 minutes till soft then add the spices, Mix it in for a minute before adding the tomato sauce
- You want to let this sauce cook for at least 5 minutes 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 lid for 5 minutes. Add a little milk if sauce is too solid
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