Opis
A delicious smoked paprika chicken alfredo served with feta tahini cream and crispy Brussels potato combo wedges.
Składniki
Skala
- 2 chicken breasts
- 2 tablespoons smoked paprika
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup feta cheese
- 2 tablespoons tahini
- 1 pound Brussels sprouts, halved
- 2 large potatoes, cut into wedges
- 2 tablespoons olive oil
- Salt and pepper to taste
Instrukcje
- Preheat the oven to 400°F (200°C).
- Season chicken breasts with smoked paprika, salt, and pepper.
- In a skillet, cook chicken over medium heat until cooked through. Remove and slice.
- In the same skillet, add heavy cream and bring to a simmer.
- Stir in Parmesan cheese until melted and smooth.
- In a bowl, mix feta cheese and tahini, adding a bit of water to reach desired consistency.
- Toss Brussels sprouts and potato wedges with olive oil, salt, and pepper.
- Spread Brussels and potatoes on a baking sheet and roast for 25-30 minutes until crispy.
- Serve chicken over pasta topped with Alfredo sauce and feta tahini cream, alongside crispy Brussels and potato wedges.
Uwagi
- Adjust seasoning to your preference.
- You can use any pasta of your choice.
- For a lighter version, use half-and-half instead of heavy cream.
- Czas Przygotowania: 15 minutes
- Czas gotowania: 30 minutes
- Kategoria: Main Course
- Sposób: Stovetop and Oven
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 plate
- Kalorie: 650
- Cukier: 3g
- Sód: 800mg
- Kwasy: 35g
- Nasycony tłuszcz: 15g
- Tłuszcze Nienasycone: 10g
- Tłuszcze trans: 0g
- Węglowodany: 50g
- Włókno: 5g
- Białko: 30g
- Cholesterol: 120mg
Słowa kluczowe: smoked paprika chicken, alfredo, feta tahini cream, crispy Brussels sprouts, potato wedges