High Protein Crispy Buffalo Chicken Alfredo

Ingredients (raw weights)

• 1200 g chicken breast, boneless skinless, raw
• 3.1 g garlic powder, dry
• 4.5 g salt & 1 tsp olive oil, as sold
• 200 g egg, whole, raw
• 30 g breadcrumbs, dry, plain
• 16 g garlic, raw
• 642 g evaporated milk, fat free, canned
• 3.4 g italian herb seasoning mix & 1 tsp salt, dry
• 40 g parmesan cheese, grated, as sold
• 136 g hot sauce, as sold
• 102 g Laughing Cow Light cheese wedges, as sold
• 540 g pasta, dry (uncooked)

Steps

1. Grab the thinly sliced chicken breast, add garlic powder, salt, and a bit of olive oil, and mix well
2. Dip each piece of chicken into whisked eggs then coat evenly in breadcrumbs, repeating for all pieces
3. Spray the coated chicken with light cooking oil and bake or air‑fry until crispy
4. While the chicken is cooking, sauté diced garlic in a pan with fat‑free evaporated milk, Italian herb seasoning, salt, grated Parmesan, Buffalo sauce, and Light Laughing Cow cheese (or cream cheese), stirring until smooth and creamy
5. Boil the fettuccine pasta until al dente, then drain adding a little pasta water
6. Coat the crispy chicken with Buffalo sauce and combine it with the Alfredo sauce
7. Toss the sauce with the cooked pasta, stirring well to combine
8. Divide the final dish into six equal servings and enjoy