Spicy Chicken Alfredo

It’s hard to believe that this is only 491 calories per serving. A creamy Alfredo sauce, tossed with spaghetti, coupled with a succulent, spicy chicken breast. Another delicious option from our ‘Light Bites’ series.

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Cook: 20 MINS

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Butterfly chicken breast, then cover with cling film and bash to 1-2 cm thickness. Coat chicken breast in olive oil, smoked paprika, garlic granules and salt.
Heat a few sprays of low calorie cooking spray in a large, non-stick pan and add chicken breast. Fry 3-4 mins on each side, on medium heat, until showing colour, then transfer to a baking tray and bake until cooked through, roughly 10 mins.
Bring a large saucepan of salted water to boil and cook spaghetti until al dente. When draining, reserve pasta water.
Reduce heat on frying pan and sauté garlic for 2 mins, meanwhile whisk together milk and cream cheese in a bowl or jug, before adding mixture to pan. Bring to a low simmer and cook sauce for 4-5 mins, stirring regularly, until thick. Reduce heat to low( allowing sauce to cool for 1-2 mins or parmesan may curdle), stir in cayenne pepper, dried parsley and parmesan, before adding spaghetti and a large ladle of pasta water. Toss to combine using a pair of tongs, add more pasta water if needed and taste for seasoning.
Once chicken is baked, remove from oven and thinly slice. Then you are ready to serve.

Nutritional Info

Cals – 491
Carbs – 51g
Protein – 45g
Fat – 11g

Ingredients

Serves 2

For the Spicy Chicken:

  • 1 chicken breast (250g).
  • 1/2 tbsp of extra virgin olive oil.
  • 1/2 tbsp of smoked paprika.
  • 1/2 tbsp of garlic granules.
  • Salt, to taste.

For the Alfredo:

  • 125g of spaghetti (uncooked).
  • 1-2 cloves of garlic - finely chopped.
  • 200ml of skimmed milk.
  • 2 tbsp of light cream cheese.
  • 1/2 tsp of cayenne chilli powder.
  • Tsp of dried parsley.
  • 15g of parmesan - grated.

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