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Prawn Pasta with Chicken Paprika

Ingredient	Amount
Chicken Paprika
Chicken breast, boneless and skinless	200g
Paprika	10g
Garlic, minced	20g
Salt	2.5g / ½ teaspoon
White Pepper	10g
Plain Flour	100g
Canola Oil (for frying)	45ml / 3 tablespoons
Prawn Pasta
Spaghetti	200g
Prawn	200g
Olive Oil	40ml
Button mushroom, drained and cut small piece	60g
Garlic, minced	50g/10 cloves
Chilli Padi, sliced	4g/ 2 pieces
Parsley, Chopped	4g/ 1 stalk

Cut chicken breast into bite-size chunks.
Season the chicken with salt, white pepper, minced garlic, and paprika. Coat the chicken with plain flour.
Heat up canola oil in a hot pan and add in the chicken. Sear the chicken for 5 minutes or until cooked. Set aside.
Blanch the spaghetti in boiling water for 10 minutes.
Heat the pan, add in olive oil, garlic and button mushrooms. Cook till fragrant.
Add in a bit of pasta water to cool down the pan.
Add in the chilli padi and prawns, and mix well.
Add in the spaghetti and mix well. Serve on a plate with paprika chicken and garnish with chopped parsley.

You can increase your fibre intake by additional low potassium vegetables such as spring onion and carrot.

Carbohydrate:

66g

Sodium:

219mg

Protein:

31g

Potassium:

662mg

Total fat:

16g

Phosphate:

357mg

Recipe courtesy of ITE West College Student, Goh Kan Yan Benjamin & Lua Eng Chau Fadrick