Fire Chicken Cream Pasta

Name: Fire Chicken Cream Pasta
Total time: 15 min
Yield: 457 g
Ingredients: cheddar cheese 20 slice; butter 7 spoon; frozen shrimp 100 serving (3-4 pieces); De Cecco linguine 100 g; Maeil Milk Low Fat 1% 200 ml; Buldak Sauce 30 serving (2 spoons)

Cook 15 min Difficulty EASY 694 kcal

#high protein #low carb

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Ingredients

Main ingredients

cheddar cheese 1 slice
butter 0.7 spoon
frozen shrimp 1 serving (3-4 pieces)
De Cecco linguine 100 g

Seasonings/Sauce

Maeil Milk Low Fat 1% 200 ml
Buldak Sauce 30 serving (2 spoons)

Nutrition summary

Carbohydrates 89.13 g 50%

Protein 43.94 g 25%

Fat 19.64 g 25%

Serving size 457g

Cooking steps

1

Cut the chicken breast into bite-sized pieces.
2

Chop the onion and garlic.
3

Boil the pasta noodles in boiling water.
4

Heat olive oil in a pan and sauté the garlic and onion.
5

Add the chicken breast and sauté until cooked through.
6

Add the fire chicken sauce and stir-fry together.
7

Pour in the heavy cream to make the sauce.
8

Add the cooked pasta to the pan and mix well with the sauce.
9

Simmer on low heat for 1 more minute in the pan.
10

Serve on a plate and garnish with parsley.

Fire Chicken Cream Pasta

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