Description
Smoked paprika chicken alfredo with feta tahini cream served with crispy Brussels potato combo wedges.
Ingredients
Scale
- 2 chicken breasts
- 1 tablespoon smoked paprika
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup feta cheese
- 2 tablespoons tahini
- 4 cups Brussels sprouts, halved
- 4 medium potatoes, cut into wedges
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- Season chicken with smoked paprika, salt, and pepper.
- Cook chicken in a skillet over medium heat until done, about 7 minutes per side.
- In a saucepan, heat heavy cream and add Parmesan cheese, stirring until melted.
- In a bowl, mix feta cheese and tahini, then combine with cream sauce.
- Toss Brussels sprouts and potato wedges in olive oil, salt, and pepper.
- Spread Brussels and potatoes on a baking sheet and roast for 25-30 minutes.
- Slice chicken and serve over pasta, drizzled with feta tahini cream.
- Serve with crispy Brussels potato combo wedges on the side.
Notes
- Adjust seasoning according to your taste.
- Use more or less tahini based on preference.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop and Oven
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 120mg
Keywords: smoked paprika chicken, alfredo, feta tahini cream, crispy Brussels, potato wedges