Description
Savor Greek Chili Chicken Alfredo featuring creamy feta and Parmesan asparagus for a delicious twist on classic flavors Indulge in this rich dish
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
2 cups fettuccine pasta
1 cup heavy cream
1/2 cup smoked feta cheese, crumbled
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 tablespoon Greek chili flakes (adjust to taste)
1/2 cup fresh spinach
1 cup asparagus, trimmed and cut into 2-inch pieces
1 tablespoon lemon juice
Marinate the chicken with olive oil, salt, black pepper, and Greek chili flakes for at least 15 minutes.
Bring salted water to a boil and cook fettuccine until al dente. Drain and set aside.
Cook the marinated chicken in a large pan over medium heat for 6-7 minutes on each side until golden brown. Remove and let rest before slicing.
In the same pan, sauté minced garlic for 1 minute, then add heavy cream and stir. Gradually add smoked feta and Parmesan until melted.
Stir in spinach and asparagus; cook until wilted and tender-crisp, about 3-4 minutes.
Add drained fettuccine and sliced chicken to the sauce; toss to combine and heat through. Finish with lemon juice.
- Prep Time: 15 minutes
- minutes: 15
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: Greek Italian
Nutrition
- Calories: 650 calories
- Sugar: 3 grams
- Fat: 32 grams
- Carbohydrates: 50 grams
- Fiber: 3 grams
- Protein: 38 grams
