Directions
- 1Slice chicken breast into cubes, season with salt, Italian herbs, parsley, chilli flakes, garlic powder, paprika and olive oil. Mix until the color changes.
- 2Cook the chicken in light butter for 6-8 minutes until golden brown and crispy. Add some more butter and mix, then set the chicken aside.
- 3In the same pan, add chopped garlic and onion. Cook for 5 minutes, then add extra seasoning.
- 4Mix well, then add tomato sauce. Cook until it thickens.
- 5Add evaporated milk, light cream cheese and parmesan. Stir until it thickens.
- 6Add your cooked pasta and mix until creamy.
- 7Serve with the grilled chicken.
Ingredients
- 800 g Cubed Chicken Breast
- 1 tsp Salt
- 2 tsp Italian Herbs
- 1.5 tsp Parsley
- 1 tsp Chilli Flakes
- 1.5 tsp Garlic Powder
- 1.5 tsp Paprika
- 2 tsp Olive Oil
- 20 g Light Butter
- 210 g Uncooked Pasta
- 520 g Cooked Pasta
- 80 g Chopped White Onion
- 4 Chopped Garlic Cloves
- 1 tsp Salt
- 1 tsp Italian Herbs
- 1 tsp Parsley
- 0.5 tsp Chilli Flakes
- 1 tsp Paprika
- 150 g Tomato Sauce
- 300 ml Light Evaporated Milk
- 130 g Light Cream Cheese
- 30 g Grated Parmesan Cheese
Equipment
knifeglass dishfrying panwooden spatulawhisk
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