Description
A rich and creamy smoked paprika chicken alfredo served with feta tahini cream and crispy Brussels potato combo wedges.
Ingredients
Scale
- 2 chicken breasts
- 2 tablespoons smoked paprika
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- Salt and pepper to taste
- 1 cup feta cheese
- 2 tablespoons tahini
- 1 pound Brussels sprouts, halved
- 2 large potatoes, cut into wedges
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 400°F (200°C).
- Season chicken with smoked paprika, salt, and pepper.
- Heat olive oil in a skillet over medium heat and cook chicken until golden and cooked through.
- Remove chicken and set aside. In the same skillet, add garlic and sauté for 1 minute.
- Add heavy cream and bring to a simmer. Stir in Parmesan cheese until melted.
- In a bowl, mix feta, tahini, and lemon juice.
- Toss Brussels sprouts and potato wedges with olive oil, thyme, garlic powder, salt, and pepper. Spread on a baking sheet.
- Bake Brussels and potatoes for 25-30 minutes until crispy.
- Slice chicken and return to the skillet with Alfredo sauce. Coat well.
- Serve chicken over pasta and drizzle with feta tahini cream. Add crispy Brussels and potato wedges on the side.
Notes
- Adjust seasoning to your taste.
- Use whole-grain pasta for a healthier option.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop and Oven
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 120mg
Keywords: smoked paprika, chicken alfredo, feta tahini, crispy brussels, potato wedges