64g High Protein Pasta Meal Prep | Creamy Chicken

By Chef Jack Ovens · 45 min

Ingredients

Instructions

1. Bring a large pot of well-salted water to the boil and cook the pasta until al dente. Reserve at least 1 cup (250 ml) of the pasta water, then drain and set aside.
2. Blend the cottage cheese, parmesan, black pepper and 100 ml (100 g) of the pasta water until completely smooth and creamy. Set aside.
3. Heat a large pan over medium-high heat with spray oil. Season the diced chicken with garlic powder, dried Italian herbs, smoked paprika, salt and pepper. Cook for 4 to 5 minutes until golden and cooked through, then remove and set aside.
4. In the same pan, add extra virgin olive oil and the sliced mushrooms and cook for 4 to 5 minutes until softened and lightly golden. Add the minced garlic and cook for 30 seconds until fragrant. Add the baby spinach and let it wilt.
5. Reduce the heat to low. Pour in the blended sauce and stir gently. Add extra pasta water as needed until smooth, glossy and creamy.
6. Return the chicken to the pan, add the cooked pasta and toss gently until evenly coated. Taste and adjust the seasoning.
7. Serve one bowl for presentation. Divide the remaining pasta evenly into 5 meal-prep containers, finishing with extra parmesan and parsley if using.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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