Today’s Dinner: Creamy Pasta with Crispy Chicken! 🍝🍗

By Refika's Kitchen · 30 min

Ingredients

Instructions

1. In a large bowl, combine the onion powder, garlic powder, paprika, salt, black pepper and cumin.
2. Cut the chicken breast horizontally into two thin pieces and flatten them. Coat them with 1 tablespoon of the olive oil and half the spice mix. Refrigerate for at least 2 hours, preferably overnight.
3. Press the breadcrumbs and sesame seeds onto the marinated chicken so the outside is evenly coated.
4. Lightly grease the air fryer basket, then cook the chicken at 200°C for 8 minutes until crispy.
5. Meanwhile, boil the fettuccine in salted water for 6 minutes.
6. In a wide pan, roast the peanuts. As they toast, add the finely chopped onion and keep sautéing.
7. When the onion loses its raw taste, add the chopped red bell pepper, the diced Swiss chard stems, the remaining spice mix and a pinch of salt. Then add the coarsely chopped Swiss chard leaves.
8. When the chard is glossy and slightly wilted, add a ladle of pasta cooking water to lift the flavours from the pan bottom.
9. Add the cream and the drained fettuccine to the pan and stir well, then mix in the reserved chard.
10. Place the crispy chicken on top of the creamy pasta to serve.

Summarized from Refika's Kitchen's video. Watch it for the details.

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