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Chicken Breast with Alfredo Sauce

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Chicken Breast with Alfredo Sauce

Jasmine Rice and Spinach salad with Tomatoes and Olives

Informations supplémentaires
35 min. | 623 kcal | easy | Family | Printable version
1. Setup Cut the tomatoes into quarters or cubes. Thinly slice the shallot. Grate or finely chop the garlic.
2. Cook the rice Bring a pot with 1.5 2P | 2 3P cups of water and the broth cube to a boil. Add the rice, cover and cook 10-12 minutes until the rice is cooked.
3. Cook the chicken Pat the chicken dry then season with salt and pepper. Heat a drizzle of oil in a skillet over medium high heat. Cook the chicken 4-5 minutes on one side. Flip, cover and cook 6-8 minutes over low heat until the center of the chicken is cooked through.
4. Make the salad In a bowl, mix the spinach with the tomato, olives and shallot to taste. Add salt and pepper. Season with a drizzle of oil and vinegar to taste when serving.
5. Make the sauce Heat 1 2P | 2 3P tbsp. of butter in a small saucepan over medium-high heat. Cook the garlic 30 seconds. Add the cream and bring to a gentle boil. Add the parmesan, whisk and cook 2-3 minutes until the cheese is melted and the cream thickens a bit. Season to taste.
6. Plate your dish Serve the chicken with the sauce, rice and salad. It is possible to leave everything in the center of the table and let everyone help themselves. Bon appétit!
300gChicken Breast
40gBaby Spinach
30gGrana Padano Cheese
120mlCream 18%
2unitGarlic Clove(s)
1unitTomato(es)
30gKalamata Olives
0.5unitShallot
140gJasmine Rice
1unitVegetable Broth Cube(s)
What you need
623 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 64g
21%
fat 19g
29%
cholesterol 153mg
51%
fiber 4g
16%
protein 45g
saturated 9g
45%
sodium 492mg
21%
sugar 2g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg