Directions
- 1Cook protein pasta as directed. Drain and set aside.
- 2Dice chicken, season with pepper, and toss in 1 tbsp cornstarch + 1 beaten egg. Sauté in a pan until golden.
- 3In a saucepan, whisk soy sauce, evaporated milk, chicken broth, honey, and cream cheese. Heat until smooth.
- 4Stir in shredded cheddar until melted and creamy.
- 5Add cooked chicken and pasta into the sauce. Simmer 2-3 mins.
- 6Top with cracked black pepper, extra cheddar if you’re feeling wild.
Ingredients
- 32 oz chicken breast, raw & skinless
- 12 oz protein pasta
- 50 g reduced fat cream cheese
- 100 g reduced fat cheddar cheese
- 0.75 cup evaporated milk, 2%
- 1 cup low sodium soy sauce
- 2 tsp honey
- 1 cup chicken broth
- 1 tbsp corn starch
- 1 egg
- 1 to taste black pepper
Equipment
panbowlair fryer
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