Serves 5
Directions
- 1Slice the chicken breast into small cubes.
- 2Season the chicken with salt, chili flakes, parsley, garlic and onion powder, smoked paprika, and olive oil.
- 3Mix until the color changes.
- 4Cook the chicken in light butter on medium heat for 3-4 minutes each side until golden brown and crispy.
- 5Lower the heat, add more butter, a drizzle of honey, soy sauce, and fresh parsley to the cooked chicken.
- 6Mix until well coated and juicy, then set aside.
- 7Add minced garlic and sundried tomatoes to the pan and cook for 3 minutes until fragrant.
- 8Add Italian herbs and salt and cook for an additional minute.
- 9Lower the heat, add milk, light cream cheese, grated parmesan, and parmesan rind.
- 10Stir until smooth and combined, and slightly thickened.
- 11Add the cooked pasta and fresh parsley to the sauce.
- 12Mix until creamy and indulgent.
- 13Serve the pasta with the honey butter chicken in meal prep containers.
Ingredients
- 1000 g Chicken Breast
- 1.5 Tsp Salt
- 1.5 Tsp Chilli Flakes
- 2 Tsp Parsley
- 2 Tsp Garlic Powder
- 2 Tsp Onion Powder
- 2 Tsp Smoked Paprika
- 3 Tsp Olive Oil
- 40 g Reduced Fat Butter
- 20 g Honey
- 15 g Soy Sauce
- 2 Tbsp Fresh Parsley
- 30 g Minced Garlic
- 150 g Sundried Tomatoes
- 1 Tbsp Italian Herbs
- 1 Tsp Salt
- 350 ml 1% Milk
- 200 g 50% Fat Cream Cheese
- 60 g Grated Parmesan
- 2 pieces Parmesan Rind
- 275 g Uncooked Linguine or Fettuccine Pasta
Equipment
PanKnifeCutting boardSpoonWhiskTongsFood containers
Tips
- For the honey butter chicken, cook chicken on medium heat for 3-4 mins each side in a single layer until golden brown and crispy.
- Lower the heat, then add extra butter, honey, and soy sauce. Mix for 1 min until beautifully coated.
- For the Tuscan garlic alfredo, cook minced garlic and chopped sundried tomatoes on medium-low heat for 3-4 mins until fragrant. Then add Italian Herbs & salt. Cook 1 extra minute.
- Lower the heat then add milk, cream cheese & parmesan.
- Stir for 2-3 mins until slightly thickened then add cooked pasta of choice.
- Parmesan rind adds a lot of flavor to the sauce.
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