Tuscan chicken pasta

Almost a one pan dish! 😅 but we cook the pasta separately.

Sooo easy to make as it’s minimal prep of veggies etc.

543 calories per serving (recipe serves 2)

P: 50g C: 48g F: 16g

Ingredients

🐓 Chicken;

• 250g raw chicken breast- I used one breast and butterflied it so it was thinner

Seasoning for chicken;

• 1tsp garlic purée

• 1tsp dried basil

• Salt and pepper

The sauce;

• 60g lightest philidelphia

• 30g grand padano (powdered Parmesan)

• 5g garlic purée

• 30g 50% less fat grated cheese

• 1 x low salt oxo chicken stock cube dissolved in 150ml boiling water

• 60g drained sundried tomatoes

• 70g fresh spinach - cut up

• 1 tsp dried basil

• Salt and pepper

• 300g of cooked fusilli pasta- approx 150g dried- I weight out once cooked

Method

As per instructions boil pasta.

Prep chicken and season.

In a large frying pan using 1kcal spray pan fry your chicken 5 mins each side. And then remove from the pan and set aside on a plate.

In the same pan- add sundried tomatoes, stock, cream cheese and padano cheese and simmer.

Drain and rinse pasta. Weigh it out and add to frying pan.

Cut chicken up into chunks and add to pan.

Add remaining ingredients and allow to simmer and thicken for 5 mins.

Serve and enjoy.