Opis
A flavorful Greek chili chicken Alfredo dish topped with smoked feta cream and crispy parmesan asparagus.
Składniki
Skala
- 2 chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 8 ounces fettuccine pasta
- 1 cup heavy cream
- 1/2 cup smoked feta cheese, crumbled
- 1/2 cup grated parmesan cheese
- 1 bunch asparagus, trimmed
- Salt and pepper to taste
Instrukcje
- Preheat the oven to 400°F (200°C).
- Cook fettuccine according to package instructions; drain and set aside.
- Season chicken breasts with olive oil, chili powder, salt, and pepper.
- Cook chicken in a skillet over medium heat until fully cooked, about 6-7 minutes per side.
- In another saucepan, heat heavy cream and stir in smoked feta until melted and creamy.
- Toss cooked fettuccine with the smoked feta cream sauce.
- Place asparagus on a baking sheet, drizzle with olive oil, and sprinkle with parmesan. Bake for 10-12 minutes until crispy.
- Slice the chicken and serve over fettuccine with asparagus on the side.
Uwagi
- Adjust chili powder to taste for desired spice level.
- Use gluten-free pasta for a gluten-free option.
- Substitute grilled vegetables for asparagus if preferred.
- Czas Przygotowania: 15 minutes
- Czas gotowania: 30 minutes
- Kategoria: Main Course
- Sposób: Stovetop and Oven
- Kuchnia: Greek-Italian
Zasilanie
- Wielkość porcji: 1 plate
- Kalorie: 600
- Cukier: 2g
- Sód: 800mg
- Kwasy: 30g
- Nasycony tłuszcz: 15g
- Tłuszcze Nienasycone: 10g
- Tłuszcze trans: 0g
- Węglowodany: 60g
- Włókno: 3g
- Białko: 35g
- Cholesterol: 120mg
Słowa kluczowe: Greek chili chicken Alfredo, smoked feta cream, crispy parmesan asparagus