Directions
- 1Season two chicken breasts with 1 tsp of avocado oil, salt, pepper, 1 tbsp garlic powder, 1 tbsp sweet paprika, 1 tbsp oregano, and 1/4 tsp cayenne pepper. Let sit for 30 minutes.
- 2Cook the chicken in a pan with avocado oil for 5-6 minutes on each side, or until cooked through.
- 3Dice 1/2 large yellow onion and add it to the same pan with 3 minced garlic cloves and 1 tsp of avocado oil.
- 4Season the onions and garlic with salt, pepper, 1/2 tbsp garlic powder, 1/2 tbsp smoked paprika, 1/2 tbsp oregano, and 1/4 tsp cayenne pepper. Mix well.
- 5Add 1/2 cup of sun-dried tomatoes and 2 cups of spinach to the pan. Mix well.
- 6Make the creamy chipotle sauce by processing 12oz cottage cheese, 3 adobo chipotle peppers, 1 clove garlic, 1 large handful of fresh basil, 1 tbsp onion powder, and 1 cup of unsweetened milk. Process well, taste, and adjust.
- 7Toss most of the sauce into the pan with the onions, tomatoes, and spinach. Mix well.
- 8Boil 6oz of Kaizen pasta in generously salted water for 4 minutes, strain, rinse, and add it to the pan with the sauce. Mix well.
- 9Top with sliced chicken, remaining sauce, and a dusting of shredded parmesan cheese, fresh basil, and chili flakes.
Ingredients
- 2 chicken breasts
- 1 tsp avocado oil
- 2 pinches salt
- 2 pinches fresh cracked pepper
- 1 tbsp garlic powder
- 1 tbsp sweet paprika
- 1 tbsp oregano
- 0.25 tsp cayenne pepper
- 0.5 large yellow onion
- 3 minced garlic cloves
- 0.5 cup sun-dried tomatoes
- 2 cups spinach
- 12 oz cottage cheese
- 3 adobo chipotle peppers from the can
- 1 large handful fresh basil
- 1 tbsp onion powder
- 1 cup unsweetened milk of choice
- 6 oz Kaizen pasta
- 1 shredded parmesan cheese
- 1 chili flakes
Equipment
frying panforkknifefood processor
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