BY: NICK SENN
Staff Writer
Ingredients:
12oz boneless skinless chicken thighs
Seasoned with salt, garlic, onion, paprika, chili powder
4 slices of center-cut bacon
Dice and cook in pan until crispy
320g Protein penne
168g evaporated fat-free milk (half a 12oz can)
300g 2% cottage cheese
50g Parmigiano Reggiano
1-2 Chipotle peppers
1 tablespoon adobo sauce
Salt, pepper
*you can replace the evaporated milk with half the quantity of normal milk
Instructions:
- Start by tenderizing the chicken thighs and season them and cook in an air fryer at 375℉ for 12 minutes
- Add the evaporated milk, cottage cheese, parmigiano reggiano, chipotle peppers, a tablespoon of adobo sauce, salt, pepper, and garlic. Blend until smooth
- Dice the bacon slices and cook in a pan until golden brown and crispy
- Dice the cooked chicken thighs and add them to the pan with the pasta, sauce, and top with chopped chives, bacon, and red chili flakes.
Makes 4 Portions
535 Cals
51g Protein
62g Carbs
12g Fat