Crispy Chicken Bacon Alfredo

• portions: Serves 4

Ingrédients

For the Chicken:

1lb boneless skinless chicken breast

1/2 cup panko breadcrumbs

1/4 cup grated Parmesan cheese

1 egg, beaten

1/2 tsp garlic powder

1/2 tsp paprika

1/2 tsp salt

1/4 tsp black pepper

Olive oil spray

For the Pasta & Sauce:

8 oz high-protein pasta (chickpea or lentil fettuccine works great)

4 slices turkey bacon, cooked and crumbled

1 cup part-skim ricotta cheese

1/2 cup grated Parmesan cheese

1/2 cup 2% milk

2 cloves garlic, minced

1 tsp olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Chicken: Preheat oven to 400°F. Coat chicken breasts in egg wash, then dip into a mixture of panko, Parmesan, garlic powder, paprika, salt, and pepper. Place on a lined baking sheet, spray lightly with olive oil spray, and bake for 20-25 minutes until golden and cooked through. Slice into strips.

2. Cook the Pasta: Bring a pot of salted water to boil and cook fettuccine until al dente. Drain and set aside.

3. Make the Sauce: In a skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant. Stir in Greek yogurt, almond milk, and Parmesan. Whisk until creamy. Season with salt and pepper.

4. Assemble the Dish: Add cooked pasta into the sauce and toss until coated. Plate pasta, top with sliced crispy chicken, sprinkle with turkey bacon crumbles, and garnish with parsley.

Nutrition

• Taille de Portion: 1 plate (recipe makes 4
• Calories: 590
• Lipides Totaux: 21 g
• Glucides Totaux: 42 g
• Protéines: 53 g