Directions
- 1In a bowl, combine and mix diced potatoes, olive oil, salt, garlic & onion powder, Italian herbs, and smoked paprika.
- 2Cook potatoes in air fryer at 200°C/400°F for 20-25 minutes or bake in oven at 200°C/400°F for 30-35 minutes, flipping halfway.
- 3While potatoes are cooking, mix diced chicken breast with olive oil and seasonings, then cook on medium-high heat for 8-10 minutes. Set aside.
- 4In a blender, combine fat-free evaporated milk, mozzarella, parmesan, and oregano; blend and set aside.
- 5In the same pan used for chicken, add garlic, chicken stock, and the blended sauce.
- 6Lower heat, add light cream cheese, chicken stock powder, and paprika. Mix and simmer until smooth and creamy.
- 7Equally distribute potatoes, chicken, and sauce into servings.
Ingredients
- 900 g Diced Potatoes
- 1 tsp Olive Oil
- 1 tsp Salt
- 1 tsp Garlic & Onion Powder
- 1 tsp Italian Herb Seasoning
- 1 tsp Smoked Paprika
- 900 g Diced Skinless & Boneless Chicken Breast
- 450 ml Fat Free Evaporated Milk
- 1 tsp Oregano
- 1 tsp Garlic Powder
- 20 g Grated Mozzarella Cheese
- 30 g Grated Parmesan Cheese
- 4 Diced Garlic Cloves
- 150 ml Chicken Stock
- 90 g Light Cream Cheese
- 2 tsp Chicken Stock Powder / Chicken Bullion Powder
- 1 tsp Smoked Paprika
Equipment
bowlbaking sheet or air fryerfrying panblender
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