Chicken Breast with Alfredo Sauce

Informations supplémentaires

35 min. | 623 kcal | easy | Family | Printable version

1. Setup Cut the tomatoes into quarters or cubes. Thinly slice the shallot. Grate or finely chop the garlic.

2. Cook the rice Bring a pot with 1.5 ^2P | 2 ^3P cups of water and the broth cube to a boil. Add the rice, cover and cook 10-12 minutes until the rice is cooked.

3. Cook the chicken Pat the chicken dry then season with salt and pepper. Heat a drizzle of oil in a skillet over medium high heat. Cook the chicken 4-5 minutes on one side. Flip, cover and cook 6-8 minutes over low heat until the center of the chicken is cooked through.

4. Make the salad In a bowl, mix the spinach with the tomato, olives and shallot to taste. Add salt and pepper. Season with a drizzle of oil and vinegar to taste when serving.

5. Make the sauce Heat 1 ^2P | 2 ^3P tbsp. of butter in a small saucepan over medium-high heat. Cook the garlic 30 seconds. Add the cream and bring to a gentle boil. Add the parmesan, whisk and cook 2-3 minutes until the cheese is melted and the cream thickens a bit. Season to taste.

6. Plate your dish Serve the chicken with the sauce, rice and salad. It is possible to leave everything in the center of the table and let everyone help themselves. Bon appétit!

300gChicken Breast

40gBaby Spinach

30gGrana Padano Cheese

120mlCream 18%

2unitGarlic Clove(s)

1unitTomato(es)

30gKalamata Olives

0.5unitShallot

140gJasmine Rice

1unitVegetable Broth Cube(s)

What you need

623 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 64g

21%

fat 19g

29%

cholesterol 153mg

51%

fiber 4g

16%

protein 45g

saturated 9g

45%

sodium 492mg

21%

sugar 2g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg