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Creamy Poblano Pesto Pasta

Name: Creamy Poblano Pesto Pasta
Cook time: 15 min
Total time: 15 min
Ingredients: 500 g poblano pepper, raw; 5 g olive oil, as sold; 450 g cottage cheese, 1% low fat, as sold; 240 g ricotta, part-skim, as sold; 240 g milk, skim, as sold; 80 g parmesan cheese, grated, as sold; 30 g pesto, as sold; 30 g vinegar, as sold; 3.5 g basil, dried, dry; 1350 g ground chicken, raw; 30 g parmesan cheese, grated, as sold; 30 g pesto, as sold; 10 g olive oil, as sold; 3 g italian seasoning, dry; 9.7 g garlic powder, dry; 18 g salt, dry; 2.3 g black pepper, dry; 900 g pasta, dry (uncooked)

704 kcal48.8 g protein77.3 g carbs21.7 g fat10 servings

Ingredients (raw weights)

500 g poblano pepper, raw
5 g olive oil, as sold
450 g cottage cheese, 1% low fat, as sold
240 g ricotta, part-skim, as sold
240 g milk, skim, as sold
80 g parmesan cheese, grated, as sold
30 g pesto, as sold
30 g vinegar, as sold
3.5 g basil, dried, dry
1350 g ground chicken, raw
30 g parmesan cheese, grated, as sold
30 g pesto, as sold
10 g olive oil, as sold
3 g italian seasoning, dry
9.7 g garlic powder, dry
18 g salt, dry
2.3 g black pepper, dry
900 g pasta, dry (uncooked)

Steps

Halve and deseed poblanos, coat with oil, roast at 450°F for 15 mins or until charred
Add sauce ingredients to a blender. Add roasted poblanos and blend until smooth
On the same sheet pan you roasted poblanos, mix ground chicken with parmesan, pesto, seasonings, and oil. Loosely form into chunks and spread evenly. Bake at 450°F for 10 minutes, then broil 5–7 minutes until browned. Chop with a spatula once done
Cook & drain pasta. Mix with chicken, poblano sauce, and chopped basil. Simmer if needed to thicken, let rest 5–10 minutes. Divide into 10 servings.
10 servings = 670 Cals, 54g Protein
12 servings = 560 Cals, 45g Protein
15 servings = 445 Cals, 36g Protein

Recipe by @stealth_health_life · original post. Creator states 670 kcal and 54 g protein per serving.

Macros per serving calculated from USDA FoodData Central using raw weights. Serving ≈ 470 g cooked (estimated – replace with your own weighed number). Log by weight: (your portion g ÷ total cooked batch g) × 10 servings.