Creamy Chicken Alfredo & Roast Potatoes

• tempo totale: 50 minutes

Ingredienti

Chicken

600g chicken tenders cubed

1/2 tsp each smoked paprika and dried thyme

1 tsp garlic powder, onion powder, dried oregano and salt

For the Alfredo Sauce

1/4 tsp dried thyme, ½ tsp salt and cracked pepper and 1 tsp dried oregano

3 garlic cloves, minced

1 heaped tbsp light butter

¼ cup @littlerippleswine white wine

1 large shallot, finely diced

1 ½ cups whole milk

1 ½ tbsp plain flour

1/3 cup cream

1/2 cup grated parmesan

¼ cup parsley, finely chopped

Potatoes

1kg @spud.lite low-carb potatoes peeled and chopped

1 tsp each dried thyme, smoked paprika, oregano, salt & 1/2 tsp pepper

Optional: I served mine with a side of roast broccolini.

Istruzioni

Roast the potatoes: Preheat oven to 220°C fan-forced. Spread potatoes on a tray in a single layer, spray with olive oil, and season with paprika, oregano, thyme, salt and pepper. Toss well. Roast for 35–40 minutes, turning halfway, until golden and crispy.

Cook the chicken: Season chicken. Heat a non-stick pan over medium-high heat, lightly spray with oil, and cook chicken for 5–6 minutes until golden and cooked through. Remove and set aside.

Make the Alfredo sauce: Reduce heat to medium. In the same pan, melt butter. Add shallot and cook for 2–3 minutes. Add garlic, herbs, salt and pepper and cook for 30 seconds until fragrant. Stir in flour for 1 minute, then slowly whisk in milk until smooth. Simmer for 2-3 minutes until thickened. Stir through cream and parmesan until silky.

Finish & serve: Return chicken to the pan and warm through for 1 minute. Stir through parsley and adjust seasoning if needed. Spoon creamy chicken Alfredo over crispy herby roast potatoes. Finish with extra parsley and cracked black pepper.