gochujang chicken alfredo pasta

• celkový čas: 8 minutes

Ingredience

First up, we have gochujang chicken alfredo pasta which is absolutely BANGIN and works out at approx £1.22 per portion (based on Tesco prices I’ll add them next to it).

PS - for more easy low cal recipes grab my new cookbook ‘Low-Cal Kitchen Bangers’ linked in my bio 🖇️

Ingredients (serves 4):

400g diced chicken breast (950g for £6.50)

2 tsp (30g) gochujang paste (170g for £2.20)

240g dry rigatoni (500g for £0.75)

15g reduced fat butter ‘butterpak’ (500g for £2.19)

1 tsp (5g) gia garlic puree (75g for £0.99)

150ml single cream (300ml for £1.15)

20g grated parmesan (100g for £2.75)

5g fresh parsley (30g for £0.52) - this can be optional to save more

Total cost per portion: £1.22

Pantry items: salt, pepper and cooking oil

Also needed: 50ml pasta water

Pokyny

Start by seasoning the chicken with salt and pepper before adding in 1 and ½ tsp of gochujang paste. Leave to one side.

Meanwhile, bring the pasta to boil in a large pan of salted water.

Next, add the chicken to a pan and fry for around 8 minutes until cooked through. Remove from the pan and keep warm.

Make sure the heat is turned down low, add in the butter along with the garlic puree until melted.

Stir through the cream and season with salt and pepper and add in the remaining gochujang paste.

Once the pasta has cooked, drain and set to one side and reserve the pasta water.

Add the pasta water to the sauce, along with ¾ of the grated parmesan and ½ the parsley.

Combine the pasta with the sauce until mixed well.

Serve with the gochujang chicken, chopped parsley and remaining parsley.

Calories per portion: 521 l Protein: 39.6g l Fat: 14.25g l Carbs: 56.5g