534
CALORIES
49.7
PROTEIN (G)
51.6
CARBS (G)
15.5
FAT (G)
7.4
FIBRE (G)
Method
Season the chicken with garlic, pepper, paprika, salt and half the oil.
Cook the pasta until al dente, then drain.
Cook the chicken in the remaining oil until browned and 75°C for at least 30 seconds; remove the pan from the heat, add honey and BBQ sauce, and toss.
Over low heat, whisk the milk, sriracha, soft cheese and grated cheese until smooth.
Fold in the pasta, divide into four portions and top evenly with the chicken.
ALLERGENS
Contains: Contains milk and cereals containing gluten.
STORAGE & REHEATING
Cool quickly and refrigerate for up to 2 days; reheat once until piping hot.
COACH NOTE
Honey, oil and both cheeses are measured and included, so avoid unlogged extra sauce.
EQUIPMENT
Digital scales, knife, chopping board, mixing bowl and the cooking equipment named in the method.
PRACTICAL ADJUSTMENTS
Different BBQ sauces and cheeses can materially change the totals; recalculate after changes.
FREEZER GUIDANCE
Freeze individual portions for up to 1 month and thaw in the refrigerator.
DIETARY SUITABILITY
As written: High protein. Recalculate after substitutions.