Chicken Spaghetti

Ingredients

400g dried spaghetti

500g chicken breast or Sunfed

Olive oil


Mushrooms

Spinach

Tomatoes

Any leftover veggies e.g. carrot and roast pumpkin


125g cream cheese or any dairy free cheese

¼ cup parmesan cheese

½ cup pasta water

¼ white wine or stock

1 tablespoon nutmeg

Salt and pepper


Method

Cut chicken or Sunfed into bite size pieces, season with nutmeg, salt and pepper then sit aside


Chop up all the veggies so they are ready to go


Pop your spaghetti in a pot of boiling water with a dash of salt and oil


Add olive oil or use a non stick pan, add the chicken or Sunfed and cook for 4-5 minutes turning often


If using Sunfed, set the Sunfed aside to add in at the very end


Add in all of your veggies then cook for a further 2-3 minutes


Add chicken stock or wine, the pasta water and the cream cheese


Let simmer for a further 10-15 minutes then add Sunfed at the very end


Add spaghetti into pan or serve on top of the spaghetti in bowls


Macros

Total serves: 6


Per serve (with chicken):

Calories 405

Protein 22.9g

Carbohydrate 43g

Fat 11.9g


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