614
CALORIES
52.6
PROTEIN (G)
57.7
CARBS (G)
20.2
FAT (G)
10.3
FIBRE (G)
Method
Cook the pasta until al dente, reserving about 120 ml cooking water before draining.
Coat the chicken with half the garlic, oregano, paprika, onion powder, half the salt, pepper and oil. Cook for about 5 minutes per side until browned and 75°C in the centre, then rest and slice.
In the same pan, soften the onion and remaining garlic. Blend or whisk the milk, soft cheese, Parmesan and a splash of pasta water until smooth.
Add the sauce to the pan over low heat, fold in pasta and chicken, and loosen with more pasta water as needed. Heat gently until piping hot; do not boil hard.
ALLERGENS
Contains: Contains milk and cereals containing gluten.
STORAGE & REHEATING
Cool promptly and refrigerate for up to 2 days. Reheat gently with a splash of milk until piping hot.
COACH NOTE
Reserved pasta water adds texture but negligible energy and is therefore not a nutrition row.
EQUIPMENT
Mixing bowls, digital scales, knife, chopping board and the cooking equipment named in the method.
PRACTICAL ADJUSTMENTS
Chicken thigh or different pasta changes the nutrition; use gluten-free pasta if needed and recalculate.
FREEZER GUIDANCE
Not recommended because the light dairy sauce may split.
DIETARY SUITABILITY
As written: High protein. Recalculate after substitutions.