ITALIAN CHICKEN PASTA 🇮🇹🍗🍝
(Makes 7 Servings: Each Serving is ~2.25 Cups or 1 Bowl)
Macros (Per Serving):
-550 Calories
-14g Fat
-59g Carbs
-6g Fiber
-53g Protein
If you want more recipes like this, check out my recipe cookbook with over 300+ recipes and FREE LIFETIME UPDATES!
Link in bio 🔗 or Jackedcookbook.com 📘👀
Ingredients:
-2 lbs Boneless Skinless Chicken Breast (907g)
-1 Bottle Light Olive Oil Italian Dressing (16 oz / 473mL)
-1 Jar Sun-Dried Tomatoes, drained (8.5 oz / 241g)
-1 Medium Yellow Onion, diced (150g)
-1 Box Protein Pasta, dry (14.5 oz / 411g)
-1 Cup Low Fat Cottage Cheese (226g)
-4 oz Reduced Fat Cream Cheese (113g)
-1.5 Cups Shredded Parmesan Cheese (128g)
-1 Bag Baby Spinach (10 oz / 284g)
-1 tsp Garlic Powder
-1 tsp Onion Powder
-2 tsp Italian Seasoning
-1/2 tsp Black Pepper
-1/4 tsp Red Pepper Flakes
-Fresh Basil, chopped for garnish
Instructions:
1.) Dice the onion and chop the sun-dried tomatoes. Add to a crockpot with the chicken, Italian dressing, cream cheese, and seasonings. Cook on HIGH for 3–4 hours or LOW for 6–7 hours.
2.) Cook the pasta according to package directions and blend the cottage cheese until smooth.
3.) Shred the chicken, then stir in the blended cottage cheese, parmesan, and spinach until creamy.
4.) Add the cooked pasta and mix until evenly coated, adding reserved pasta water if needed. Garnish with fresh basil.
5.) Divide into 7 servings (about 2.25 cups each). Refrigerate for up to 5 days or freeze for up to 3 months. Reheat with a splash of milk if needed.
Enjoy!
#cooking #recipe #lowcalorie #highprotein #mealprep #diet #healthy #food #snack #breakfast #lunch #dinner #weightloss #loseweight #fatloss #losefat #tasty
1 Comment
ITALIAN CHICKEN PASTA 🇮🇹🍗🍝
(Makes 7 Servings: Each Serving is ~2.25 Cups or 1 Bowl)
Macros (Per Serving):
-550 Calories
-14g Fat
-59g Carbs
-6g Fiber
-53g Protein
If you want more recipes like this, check out my recipe cookbook with over 300+ recipes and FREE LIFETIME UPDATES!
Link in bio 🔗 or Jackedcookbook.com 📘👀
Ingredients:
-2 lbs Boneless Skinless Chicken Breast (907g)
-1 Bottle Light Olive Oil Italian Dressing (16 oz / 473mL)
-1 Jar Sun-Dried Tomatoes, drained (8.5 oz / 241g)
-1 Medium Yellow Onion, diced (150g)
-1 Box Protein Pasta, dry (14.5 oz / 411g)
-1 Cup Low Fat Cottage Cheese (226g)
-4 oz Reduced Fat Cream Cheese (113g)
-1.5 Cups Shredded Parmesan Cheese (128g)
-1 Bag Baby Spinach (10 oz / 284g)
-1 tsp Garlic Powder
-1 tsp Onion Powder
-2 tsp Italian Seasoning
-1/2 tsp Black Pepper
-1/4 tsp Red Pepper Flakes
-Fresh Basil, chopped for garnish
Instructions:
1.) Dice the onion and chop the sun-dried tomatoes. Add to a crockpot with the chicken, Italian dressing, cream cheese, and seasonings. Cook on HIGH for 3–4 hours or LOW for 6–7 hours.
2.) Cook the pasta according to package directions and blend the cottage cheese until smooth.
3.) Shred the chicken, then stir in the blended cottage cheese, parmesan, and spinach until creamy.
4.) Add the cooked pasta and mix until evenly coated, adding reserved pasta water if needed. Garnish with fresh basil.
5.) Divide into 7 servings (about 2.25 cups each). Refrigerate for up to 5 days or freeze for up to 3 months. Reheat with a splash of milk if needed.
Enjoy!
#cooking #recipe #lowcalorie #highprotein #mealprep #diet #healthy #food #snack #breakfast #lunch #dinner #weightloss #loseweight #fatloss #losefat #tasty