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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