Nutrition balance score
Good
Glycemic Index
49
Low
Glycemic Load
27
High
Nutrition per serving
Calories654.6 kcal (33%)
Total Fat23.7 g (34%)
Carbs54.2 g (21%)
Sugars3.6 g (4%)
Protein52.5 g (105%)
Sodium1022.4 mg (51%)
Fiber2.3 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
For the chicken
1 lbBoneless skinless chicken breasts
½ cuppanko breadcrumbs
¼ cupgrated parmesan cheese
1egg
beaten
½ tspgarlic powder
½ tsppaprika
½ tspsalt
olive oil spray
For the pasta and sauce
Instructions
Cook the chicken
Step 1
• Preheat oven to 400°F (200°C).
Step 2
• Coat chicken in beaten egg, then dip into a mix of breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper.
Step 3
• Place on a lined baking sheet, spray lightly with olive oil, and bake for 20–25 minutes until golden brown and cooked through. Slice into strips.
Cook the pasta
Step 4
• Bring a large pot of salted water to a boil.
Step 5
• Cook pasta according to package directions until al dente. Drain and set aside.
Make the sauce
Step 6
• Heat olive oil in a skillet over medium heat.
Step 7
• Add garlic and sauté until fragrant.
Step 8
• Stir in ricotta, milk, and Parmesan. Whisk until creamy and smooth.
Step 9
• Season with salt and pepper.
Assemble the dish
Step 10
• Toss pasta in the sauce until evenly coated.
Step 11
• Plate pasta and top with crispy chicken strips.
Step 12
• Sprinkle with turkey bacon crumbles and garnish with fresh parsley.
Notes
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