Opis
Delicious Greek chili chicken alfredo with smoked feta cream and crispy parmesan asparagus.
Składniki
Skala
- 2 chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 cup heavy cream
- 1/2 cup smoked feta cheese, crumbled
- 8 oz fettuccine pasta
- 1 bunch asparagus, trimmed
- 1/2 cup grated parmesan cheese
- Salt and pepper to taste
Instrukcje
- Preheat the oven to 400°F (200°C).
- Cook fettuccine according to package instructions.
- In a skillet, heat olive oil over medium heat.
- Season chicken with chili powder, salt, and pepper. Cook until golden and cooked through.
- Remove chicken and let rest. Slice into strips.
- In the same skillet, add heavy cream and smoked feta. Stir until combined and heated through.
- Toss cooked fettuccine in the sauce.
- For asparagus, place on a baking sheet, drizzle with olive oil, and sprinkle with parmesan. Bake for 10-15 minutes until crispy.
- Serve chicken over fettuccine, with asparagus on the side.
Uwagi
- Adjust chili powder to your spice preference.
- Use fresh asparagus for best results.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Czas Przygotowania: 15 minutes
- Czas gotowania: 25 minutes
- Kategoria: Main Course
- Sposób: Stovetop and Oven
- Kuchnia: Greek
Zasilanie
- Wielkość porcji: 1 plate
- Kalorie: 600
- Cukier: 3g
- Sód: 800mg
- Kwasy: 35g
- Nasycony tłuszcz: 20g
- Tłuszcze Nienasycone: 10g
- Tłuszcze trans: 0g
- Węglowodany: 50g
- Włókno: 2g
- Białko: 30g
- Cholesterol: 100mg
Słowa kluczowe: Greek chili chicken alfredo, smoked feta cream, crispy parmesan asparagus