Directions
- 1Cut two chicken breasts in half, add olive oil, smoked paprika, salt and garlic powder on each side.
- 2In a blender cup add fat free evaporated milk, grated parmesan cheese, oregano, garlic powder and black pepper, and blend it.
- 3Add light butter to a pan on medium heat and cook the chicken for around 5 minutes on each side.
- 4Once cooked, set aside.
- 5To the same pan, add garlic with chicken stock and pour in the blended sauce, then mix it all together on low heat.
- 6Add light cream cheese and keep stirring.
- 7Add paprika and chicken stock powder.
- 8Add chopped spinach, mix and simmer for a few minutes until nice and creamy.
- 9Pair the chicken with the creamy garlic sauce and cooked white rice.
Ingredients
- 600 g Thinly Cut Chicken Breast
- 1 tsp Olive Oil
- 0 Smoked Paprika
- 0 Garlic Powder
- 0 Salt
- 300 ml Fat Free Evaporated Milk
- 35 g Freshly Grated 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
blenderfrying pan
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