Ingredients

• Chicken Breast (600g)
• Pasta (400g)
• Lightest Philadephia
• Chicken Stock Pot 
• Portebello Mushroom (4)
• 1 head of Broccoli
• 1 Packet of Spinach 
• 1 Large Onion
• Light Grated Cheddar (60g)

 

Instructions

Slice Chicken Breast, mushrooms, onion and broccoli to preference. 

 

Spray an oven proof pot with fry light (or oil) and saute the onions. Once sort add your chicken breast until brown. Boil your pasta for 10 minutes. 

 

Add your dissolved stock and 180g of Philadelphia to the pot along with the vegetables. Allow to simmer for 10 minutes. 

 

Once the pasta is cooked strain and stir into the pot. Cover with grated cheese and bake for 20 minutes @180 degrees. 

 

The following recipe makes 4 even servings of: 

Calories: 522

Protein: 55g

Carbs: 61g

Fat: 7g

(calories not including veg)

 

Depending on your total calorie intake per day this portion size may be just right or too small. If you desire to increase the calorie content increase the quantity of pasta (80g to 120g raw rice) and use full fat Philadelphia and Cheese.

 

Calories: 800

Protein: 57g

Carbs: 89g

Fat: 22g

(calories not including veg)

 

If you do try this recipe please upload a picture to Instagram or Facebook and tag us 😀

#aspirenutrition

 

Yours in Health,

Shane