Directions
- 1In a bowl, add diced potatoes, olive oil, salt, onion powder, garlic powder, Italian herb seasoning, and smoked paprika. Mix well.
- 2Air fry or oven bake at 200C/400F for 20-25 minutes (air fryer) or 30-35 minutes (oven), flipping halfway.
- 3While potatoes are baking, grab your diced chicken breast. Add olive oil and the same seasonings used for potatoes. Mix well.
- 4Cook chicken on medium-high heat for 8-10 minutes, then set aside.
- 5In a blender cup, add fat-free evaporated milk, mozzarella, parmesan cheese, and oregano. Blend and set aside.
- 6To the same pan used to cook the chicken, add diced garlic, chicken stock, and the blended sauce.
- 7Lower the heat and add light cream cheese, chicken stock powder, and smoked paprika.
- 8Mix and simmer until smooth and creamy.
- 9Equally distribute the crispy potatoes, chicken, and creamy garlic sauce into four servings.
Ingredients
- 900 g diced potatoes
- 1 tsp olive oil
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp italian herb seasoning
- 1 tsp smoked paprika
- 900 g diced skinless and boneless chicken breast
- 450 ml fat free evaporated milk
- 1 tsp oregano
- 20 g grated mozzarella cheese
- 30 g freshly grated parmesan cheese
- 4 diced garlic cloves
- 150 ml chicken stock
- 90 g light cream cheese
- 2 tsp chicken stock powder
- 1 tsp smoked paprika
Equipment
bowlbaking trayfrying panblender
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