Do you love pasta but also want your food to be nutritionally balanced? This recipe is the right choice. We paired the pasta carbs with an amazing dose of 45 g of protein from juicy chicken. Instead of heavy creamy sauce, we made a lighter one from spinach, peas and ricotta, full of vitamins and flavour. Finish it with a drop of lime juice and some Parmesan cheese, and you have a perfect dish to enjoy at home or for your lunchbox.
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Nutrition (1 serving)
- 610 kcal
- 66 g carbohydrates
- 17 g fats
- 45 g protein
Per 4 portions
- 450 g chicken breast
- 1/2 tsp garlic granules
- 1/2 tsp onion granules
- 1 tsp oregano
- salt
- pepper
- 200 g frozen peas
- 1 cup baby spinach
- 2 tbsp ricotta
- 2 tsp basil pesto verde
- 1/2 tsp garlic granules
- salt
- pepper
- lime juice
- 3 tbsp olive oil
- 300 g pasta
- parmesan
- 100 g frozen peas
Instructions
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Separate the chicken breast into three pieces. Season with salt, pepper and other seasonings. Fry them in a small amount of oil, then set them aside.
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Add the peas into a blender (don't forget to take them out of the freezer at least an hour before cooking) with spinach, ricotta, basil pesto, garlic granules, salt, pepper, a squeeze of lime juice and olive oil. Blend everything until smooth. If it's too thick, you can thin it with a little pasta water.
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Cook the pasta according to the instructions. Mix the cooked pasta with the green sauce and peas.
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Serve the pasta with sliced chicken breast and shavings of Parmesan.
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Enjoy!
