Creamy Chicken and Cheese Spaghetti Sauce
This sauce will make your spaghetti so much better. Give it a try — it's delicious!
Marina
Recipe author
Creamy Chicken and Cheese Spaghetti Sauce
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 54 %
21 g
Fats 44 %
17 g
Carbohydrates 3 %
1 g
210 kcal
GI:
100
/
0
/
0
- I like to pop the meat in the freezer for an hour or two so it's easier to cut — I don't have a slicer, so I make do. Cut it into small cubes. You can cut the meat coarse or fine — it's up to you.
- Grate the Parmesan.
- Separate the yolk from the white and whisk the yolk.
- Cook the spaghetti to that famous al dente. Leave it with a little bite — it will finish cooking in the hot sauce.
- Fry the meat for a couple of minutes, then add the chopped garlic. Plenty of online cooking gurus say garlic isn't needed — decide for yourself which way tastes better to you.
- Separately, warm the cream, let it cool slightly, and stir in the grated cheese, mashing it a little with a spoon. Add the yolks and mix.
- Drain the spaghetti in a colander and return it right away to the still-hot pot. Toss in the meat with garlic and the creamy cheese mixture. Put the lid on and shake it a few times, or just stir. If you work quickly and get it right, there won't be any lumps and the sauce will come out smooth and glossy.
Caloric content of the products possible in the composition of the dish
- Sour cream, 30% fat - 340 kcal/100g
- Sour cream, 25% fat - 284 kcal/100g
- Sour cream, 20% fat - 210 kcal/100g
- Sour cream, 10% fat - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Garlic - 143 kcal/100g
- Egg yolks - 352 kcal/100g
- Chicken breast - 113 kcal/100g
- Parmesan cheese, 45% fat - 389 kcal/100g
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