High Protein Pesto Pasta
High Protein Pesto Pasta
Ingredients
For the Chicken
- 2 lbs chicken thigh, chopped
- as needed Kinders Butter Garlic and Herb seasoning, to taste
For the Pasta
- 300 g protein pasta, uncooked (Barilla brand recommended)
For the High Protein Pesto Sauce
- 25 g garlic, minced
- 28 g basil leaves
- 125 g fat free Fairlife milk
- 250 g Good Culture cottage cheese, low-fat
- 50 g Parmesan cheese, shredded
- 20 g pesto
- 50 g avocado
Instructions
- 1
Place the chopped chicken thigh in a glass dish. Season generously with Kinders Butter Garlic and Herb seasoning, mixing until the chicken is evenly coated.
⏱️ 3 min
- 2
Heat a large pan or electric skillet over medium-high heat. Once hot, add the seasoned chicken to the pan. Cook for a few minutes on each side until browned, then reduce heat to low and continue cooking until the chicken is fully cooked through.
⏱️ 15 min
- 3
While the chicken is cooking, bring a pot of water to a rolling boil. Add the 300g of uncooked protein pasta and cook according to package directions until al dente.
⏱️ 10 min•🌡️ 100
- 4
While the chicken and pasta are cooking, prepare the sauce. Add the minced garlic, basil leaves, fat free Fairlife milk, low-fat Good Culture cottage cheese, shredded Parmesan cheese, and pesto to a blender or food processor.
⏱️ 5 min
- 5
Blend the ingredients until mostly smooth. Add the avocado and blend again until the sauce is completely smooth and well combined.
⏱️ 2 min
- 6
Once the pasta is cooked, drain it and add it directly to the pan with the cooked chicken.
⏱️ 1 min
- 7
Pour the prepared high protein pesto sauce over the chicken and pasta in the pan. Using tongs, mix everything thoroughly until the chicken and pasta are fully coated with the sauce.
⏱️ 2 min
- 8
Portion the finished High Protein Pesto Pasta into five meal prep containers for easy enjoyment throughout the week.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein Pesto Pasta
For the Chicken
- 2 lbs chicken thigh, chopped
- as needed Kinders Butter Garlic and Herb seasoning, to taste
For the Pasta
- 300 g protein pasta, uncooked (Barilla brand recommended)
For the High Protein Pesto Sauce
- 25 g garlic, minced
- 28 g basil leaves
- 125 g fat free Fairlife milk
- 250 g Good Culture cottage cheese, low-fat
- 50 g Parmesan cheese, shredded
- 20 g pesto
- 50 g avocado
Instructions
- 1
Place the chopped chicken thigh in a glass dish. Season generously with Kinders Butter Garlic and Herb seasoning, mixing until the chicken is evenly coated.
⏱️ 3 min - 2
Heat a large pan or electric skillet over medium-high heat. Once hot, add the seasoned chicken to the pan. Cook for a few minutes on each side until browned, then reduce heat to low and continue cooking until the chicken is fully cooked through.
⏱️ 15 min - 3
While the chicken is cooking, bring a pot of water to a rolling boil. Add the 300g of uncooked protein pasta and cook according to package directions until al dente.
⏱️ 10 min•🌡️ 100 - 4
While the chicken and pasta are cooking, prepare the sauce. Add the minced garlic, basil leaves, fat free Fairlife milk, low-fat Good Culture cottage cheese, shredded Parmesan cheese, and pesto to a blender or food processor.
⏱️ 5 min - 5
Blend the ingredients until mostly smooth. Add the avocado and blend again until the sauce is completely smooth and well combined.
⏱️ 2 min - 6
Once the pasta is cooked, drain it and add it directly to the pan with the cooked chicken.
⏱️ 1 min - 7
Pour the prepared high protein pesto sauce over the chicken and pasta in the pan. Using tongs, mix everything thoroughly until the chicken and pasta are fully coated with the sauce.
⏱️ 2 min - 8
Portion the finished High Protein Pesto Pasta into five meal prep containers for easy enjoyment throughout the week.
⏱️ 2 min