Description
A delicious smoked paprika chicken alfredo served with a creamy feta tahini sauce and crispy Brussels potato combo wedges.
Ingrédients
L'échelle
- 2 chicken breasts
- 1 tablespoon smoked paprika
- 2 cups fettuccine pasta
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup crumbled feta cheese
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 1 pound Brussels sprouts, halved
- 2 large potatoes, cut into wedges
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Season chicken with smoked paprika, salt, and pepper.
- Cook fettuccine according to package instructions.
- In a skillet, cook chicken until browned and cooked through.
- In a separate saucepan, heat heavy cream, stir in Parmesan, and season with salt and pepper.
- In a bowl, mix feta and tahini until smooth.
- Toss Brussels sprouts and potato wedges in olive oil, salt, and pepper, and roast in the oven for 25-30 minutes.
- Combine pasta with the Alfredo sauce and top with chicken and feta tahini cream.
- Serve with crispy Brussels potato combo wedges.
Notes
- Adjust seasoning to your preference.
- Use whole wheat pasta for a healthier option.
- Top with fresh herbs for garnish.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 30 minutes
- Catégorie: Main Dish
- Méthode: Stovetop and Oven
- Cuisine: Italian
La Nutrition
- Taille D'Une Portion: 1 serving
- Calories: 650
- Sucre: 3g
- De Sodium: 800mg
- La graisse: 32g
- Graisses Saturées: 15g
- Les Graisses Insaturées: 10g
- Les Gras Trans: 0g
- Les hydrates de carbone: 65g
- La fibre: 5g
- La protéine: 30g
- Le taux de cholestérol: 100mg
Mots-clés: smoked paprika, chicken alfredo, feta, tahini, crispy Brussels, potato wedges