Directions
- 1Cut two chicken breasts in half, add olive oil, smoked paprika, salt and garlic powder.
- 2In a blender cup add fat free evaporated milk, grated parmesan cheese, oregano, garlic powder and pepper; blend.
- 3Add light butter to a pan on medium heat and cook the chicken for around 5 minutes on each side; set aside.
- 4Add garlic to the same pan, add chicken stock and pour in the blended sauce; mix on low heat.
- 5Add light cream cheese, mix, add paprika and chicken stock powder.
- 6Add chopped spinach and simmer for a few minutes until creamy.
- 7Pair the chicken with the creamy garlic sauce and cooked white rice.
Ingredients
- 600 g chicken breasts
- 1 tsp olive oil
- 0 smoked paprika
- 0 salt
- 0 garlic powder
- 300 ml fat free evaporated milk
- 35 g parmesan cheese
- 1 tsp oregano
- 1 tsp garlic powder
- 0.5 tsp black pepper
- 10 g light butter
- 4 diced garlic cloves
- 150 ml chicken stock
- 90 g light cream cheese
- 1 tsp smoked paprika
- 2 tsp chicken stock powder
- 0 chopped spinach
- 140 g cooked white rice
Equipment
blenderpan
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