Description
A creamy and spicy twist on classic chicken alfredo with crispy eggplant wedges and a chili oil drizzle.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup whipped feta
- 1/2 lb fettuccine pasta
- 1 medium eggplant, cut into wedges
- 1/4 cup chili oil
- 1 cup heavy cream
- 1/2 cup grated parmesan
- 2 cloves garlic, minced
- 1 tsp red pepper flakes
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup olive oil
- 1/2 cup flour
- 1 egg, beaten
- 1/2 cup breadcrumbs
Instructions
- Preheat oven to 400°F.
- Season chicken with salt, pepper, and red pepper flakes. Cook in a pan until done, then slice.
- Dredge eggplant wedges in flour, egg, then breadcrumbs. Bake for 20 minutes until crispy.
- Cook pasta according to package instructions.
- In a saucepan, heat heavy cream, garlic, and whipped feta until smooth. Stir in parmesan.
- Toss pasta with the sauce and sliced chicken.
- Top with crispy eggplant wedges and drizzle with chili oil.
Notes
- Adjust chili oil for desired spice level.
- Use gluten-free pasta and breadcrumbs if needed.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Stovetop & Oven
- Cuisine: Italian Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 150mg
Keywords: spicy, whipped feta, chicken alfredo, crispy eggplant, chili oil