Description
A creamy and satisfying pasta bowl that combines grilled chicken with garlic and parmesan for a high-protein meal.
Ingredients
- 120 g cooked penne or rigatoni
- 120 g grilled chicken breast, sliced
- 1 tsp olive oil
- 1 clove garlic, minced
- 30 g light cream cheese
- 15 g grated parmesan
- 30 ml unsweetened almond milk (or milk of choice)
- Salt and pepper, to taste
- Fresh parsley or spinach (optional)
Instructions
- Cook your pasta until it’s al dente. Drain the pasta and set it aside for later use.
- Heat the olive oil in a pan over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
- Mix in the light cream cheese and slowly pour in the almond milk, stirring until smooth and creamy.
- Incorporate the grated parmesan and season with salt and pepper to taste.
- Gently stir in the cooked pasta until fully coated in the sauce.
- Serve topped with sliced grilled chicken and optional greens like parsley or spinach.
- Divide into containers for meal prep and refrigerate for up to 4 days.
Notes
Feel free to swap the chicken for turkey or tofu, and add seasonal vegetables for more nutrition.
