Crispy Chicken Alfredo

• 份量: Serves 1
• 总时间: 17 minutes

配料

This was just too good 🤤 So delicious and easy to make but also high in protein and a great dinner option. Save for later☝🏼

585 kcals per portion

41g PRO, 62g CHO, 19g FAT

100g of uncooked chicken breast

5g of flour mixed with salt/pepper

1 egg, whisked

15g of panko breadcrumbs

1 tsp of garlic salt

1 tsp of Italian seasoning

Oil spray

1/2 chicken stock cube

60g of uncooked pasta of choice

1 tsp of butter

2 cloves of garlic, minced

1/2 white onion, diced

30g of garlic & herb cream cheese

1/2 tsp of Italian seasoning

15ml of light cream

Salt/pepper

Fresh parsley, chopped

10g of parmesan plus extra teaspoon for topping

步骤

Beat down the chicken breast. Dip into the flour mixed with salt and pepper.

Mix the panko breadcrumbs with the garlic salt and Italian seasoning.

Dip the chicken into the egg then coat in the breadcrumbs. Spray with oil and air fry at 180°C for 15-20 minutes until golden brown. Slice once cooked.

Cook and boil the pasta and crumble in the chicken stock cube. Save the pasta water.

Heat a pan on medium heat and add butter. Let it melt then add the garlic and onion. Add a dash of water and let this soften.

Add the garlic and herb cream cheese , Italian seasoning, 100ml of pasta water and cream. Whisk together.

Season with parmesan and salt/pepper. Let the sauce come to a boil, then, reduce the heat to simmer until it thickens up (add more pasta water as you go if needed to loosen).

Once the sauce has reduced, add in the cooked pasta with a dash of pasta water and fresh parsley. Mix well and let the sauce thicken up further.

Serve the pasta with the sliced cooked chicken breast. Top with more parmesan and parsley.

Enjoy!