Hot Honey Feta Crispy Chicken Linguine

Name: Hot Honey Feta Crispy Chicken Linguine
Yield: 2 portions
Ingredients: 2 tbsp honey; 1 tbsp lemon juice; chilli flakes; 200 g uncooked chicken breast (butterflied); 15 g flour; 1 egg (whisked); 40 g panko breadcrumbs (mixed with 1 tsp of paprika & garlic powder); oil spray; 100 g uncooked linguine (save pasta water); 2 cloves garlic (minced); 8 8-10 cherry tomatoes; 30 g garlic and herb cream cheese; 200 ml pasta water (and more if needed); 1 reduced salt chicken stock cube; salt/pepper; 50 g feta (crumbled); fresh parsley (chopped)

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Yield2 portions

Ingredients

Hot Honey

Directions

1
Butterfly the chicken breast. Dip into the flour, then coat in the egg and then the breadcrumbs. Spray with oil and airfry for 20-25 minutes at 180°C.
2
Cook and boil pasta for 8-10 minutes until al dente. Save the pasta water.
3
Spray a pan with oil on medium heat. Add the garlic and tomatoes with a dash of water. Let the tomatoes cook and blister. Press down with the spatula to release all the juices.
4
Mix in the cream cheese, 200ml of pasta water and the chicken stock cube. Let this come to a boil and reduce the heat to simmer. Add more pasta water if needed.
5
Add in the linguine and mix through the sauce. Season with salt/pepper.
6
Mix the hot honey ingredients together.
7
Serve the linguine with the crispy chicken. Top with some crumbled feta, a drizzle of hot honey and some parsley.

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