This High Protein Pasta Meal Prep Has 64g of Protein

By Chef Jack Ovens · 45 min

Ingredients

Instructions

1. Season the diced chicken with the paprika, oregano, salt and pepper.
2. Heat a large, deep pan over medium heat. Add the chorizo and cook 4-5 minutes, stirring, until crisp and the fat has rendered. Remove the chorizo with a slotted spoon, leaving the fat in the pan.
3. Sear the chicken in the chorizo fat, in batches if needed, for 3-4 minutes until golden. It does not need to be cooked through yet.
4. Add the onion and cook 5 minutes until softened, scraping up the browned bits from the base.
5. Stir in the tomato paste, oregano, paprika and pepper. Cook 1 minute until darkened and fragrant.
6. Pour in the chicken stock and cream, and return the chorizo. Bring to a gentle simmer, not a hard boil, and cook 8-10 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened. Stir in the spinach for the last 2 minutes, until just wilted.
7. Meanwhile, cook the pasta in a large pot of well-salted boiling water until al dente. Drain, keeping a splash of pasta water if needed.
8. Take the sauce off the heat, fold in the pasta and parsley, loosening with pasta water if needed. Season to taste with salt.
9. Rest 5 minutes, then divide between 5 x 750 ml containers.

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

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