Prep
5m
Cook
20m
Total
25m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Slice the chicken breasts down the centre into 2 evenly sized pieces. Cover with cling film and bash to flatten (this helps them to cook more evenly). Season the chicken with salt, pepper, the garlic Italian seasoning and the oregano.
200 g Chicken breast
Salt
Pepper
1 tsp Garlic Italian seasoning
1 tsp Oregano
Step 2
Heat the tbsp butter/flora in a frying pan over a medium-high heat. Once melted add the chicken breasts and cook for a couple of minutes before flipping over. Once both sides are looking golden, reduce the heat slightly and repeat cooking for another 2-3 minutes either side.
1 tbsp Light flora
Step 3
Meanwhile get the pasta onto boil (I like to do it to al dente then have it soaking up the sauce for a few minutes to cook further).
200 g Tagliatelle pasta
Step 4
Set the chicken aside and add the stock, cream cheese and parmesan to the pan. Whisk together and bring to a gentle simmer for 5 minutes. It should be a creamy sauce that will start to thicken if you leave it for too long.
90 ml Chicken stock
60 g Lightest cream cheese
25 g Parmesan
Step 5
Add a ladle of pasta water followed by the cooked pasta. Toss to coat and season with salt and pepper to taste.
Step 6
Dish up and top with the chicken and some chopped parsley!
For
2
M
I
200
g
Chicken breast, raw
1
tsp
Garlic Italian seasoning
1
tsp
Oregano
1
tbsp
Light flora
2
Garlic cloves, crushed
200
g
Tagliatelle pasta
90
ml
Chicken stock
60
g
Lightest cream cheese
25
g
Parmesan
Salt
Pepper
Per Serving
Calories
603kcal
Fat
11.7g
Carbs
78g
Protein
41.5g
You could swap the cream cheese for creme fraiche for a more creamy, less cheesy tasting sauce, or alternatively remove the stock and use single cream.
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Made it?
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Prep
5m
Cook
20m
Total
25m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Slice the chicken breasts down the centre into 2 evenly sized pieces. Cover with cling film and bash to flatten (this helps them to cook more evenly). Season the chicken with salt, pepper, the garlic Italian seasoning and the oregano.
200 g Chicken breast
Salt
Pepper
1 tsp Garlic Italian seasoning
1 tsp Oregano
Step 2
Heat the tbsp butter/flora in a frying pan over a medium-high heat. Once melted add the chicken breasts and cook for a couple of minutes before flipping over. Once both sides are looking golden, reduce the heat slightly and repeat cooking for another 2-3 minutes either side.
1 tbsp Light flora
Step 3
Meanwhile get the pasta onto boil (I like to do it to al dente then have it soaking up the sauce for a few minutes to cook further).
200 g Tagliatelle pasta
Step 4
Set the chicken aside and add the stock, cream cheese and parmesan to the pan. Whisk together and bring to a gentle simmer for 5 minutes. It should be a creamy sauce that will start to thicken if you leave it for too long.
90 ml Chicken stock
60 g Lightest cream cheese
25 g Parmesan
Step 5
Add a ladle of pasta water followed by the cooked pasta. Toss to coat and season with salt and pepper to taste.
Step 6
Dish up and top with the chicken and some chopped parsley!
For
2
M
I
200
g
Chicken breast, raw
1
tsp
Garlic Italian seasoning
1
tsp
Oregano
1
tbsp
Light flora
2
Garlic cloves, crushed
200
g
Tagliatelle pasta
90
ml
Chicken stock
60
g
Lightest cream cheese
25
g
Parmesan
Salt
Pepper
Per Serving
Calories
603kcal
Fat
11.7g
Carbs
78g
Protein
41.5g
You could swap the cream cheese for creme fraiche for a more creamy, less cheesy tasting sauce, or alternatively remove the stock and use single cream.
Only visible to you
Made it?
Cancel
