Description
A creamy and spicy chicken Alfredo dish with crispy eggplant wedges for a satisfying meal.
Ingredients
Scale
- 2 boneless chicken breasts
- 1 cup whipped feta
- 1 cup heavy cream
- 1 eggplant, cut into wedges
- 1/2 cup grated Parmesan cheese
- 1 tsp red pepper flakes
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss eggplant wedges with olive oil, salt, and pepper. Bake for 20 minutes until crispy.
- Season chicken with salt, pepper, and red pepper flakes. Cook in a pan over medium heat until fully done.
- In a saucepan, heat heavy cream, whipped feta, and minced garlic. Stir until smooth.
- Add cooked chicken to the sauce and simmer for 5 minutes.
- Serve the Alfredo chicken over pasta with crispy eggplant wedges on the side.
Notes
- Adjust red pepper flakes for desired spiciness.
- Use gluten-free pasta if needed.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop, Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 6g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 22g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 180mg
Keywords: spicy, whipped feta, chicken Alfredo, crispy eggplant