Protein Cream Pasta

Name: Protein Cream Pasta
Total time: 10 min
Yield: 470 g
Ingredients: Enoki mushrooms 20 g; Onion 70 half (1/2 piece); Sangha Cheddar Cheese Slice 10 g; Black Pepper Chicken Breast 100 g; Olive oil 10 spoon; Almond Breeze Unsweetened 190 pack; Capellini (Whole Wheat Pasta) 50 g; Chef's Chicken Stock 20 g

Cook 10 min Difficulty EASY 503 kcal

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Ingredients

Main ingredients

Enoki mushrooms 20 g
Onion 1 half (1/2 piece)
Sangha Cheddar Cheese Slice 10 g
Black Pepper Chicken Breast 100 g
Olive oil 1 spoon
Almond Breeze Unsweetened 1 pack
Capellini (Whole Wheat Pasta) 50 g

Seasonings/Sauce

Chef's Chicken Stock 20 g

Nutrition summary

Carbohydrates 51.38 g 40%

Protein 37.14 g 29%

Fat 17.05 g 30%

Serving size 470g

Cooking steps

1

Finely chop the onion and garlic.
2

Cut the chicken breast into bite-sized pieces.
3

Heat olive oil in a pan and sauté the garlic and onion.
4

Add the chicken breast and stir-fry until cooked through.
5

Boil whole wheat pasta and set aside.
6

Add the cooked pasta to the pan, pour in low-fat milk and cream, and bring to a simmer.
7

Season with salt and pepper to taste.
8

Finish with Parmesan cheese and parsley.

Protein Cream Pasta

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