Crispy Chicken Bacon Alfredo

• 分量: 4 serves
• 調理時間: 15 mins
• 総時間: 45 mins

材料

For the chicken:

1 lb 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)

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 & pepper

Fresh parsley, chopped (for garnish)

手順

1. Preheat over to 200°C

2. 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

3. Bring a pot of salted water to boil and cook fettuccine until al dente. Drain and set aside.

4. In a skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant. Stir in Greek yoghurt, almond milk, and Parmesan. Whisk until creamy. Season with salt and pepper.

5. Add cooked pasta into the sauce and toss until coated. Plate pasta on top with sliced crispy chicken, sprinkle with turkey bacon crumbs, and garnish with parsley.