High Protein Roasted Garlic Parmesan Chicken Pasta

Ingredients (raw weights)

• 1120 g chicken breast, boneless skinless, raw
• 4.5 g olive oil, as sold
• 6 g salt, dry
• 3.6 g onion powder, dry
• 3.4 g paprika, dry
• 700 g protein pasta, dry
• 4 g garlic, raw
• 4.5 g olive oil & salt, as sold
• 150 g chicken broth/stock, as sold
• 75 g onion, raw
• 642 g evaporated milk, fat free, canned
• 2 g chicken stock powder / bouillon, dry
• 1 g italian herb seasoning, dry
• 2.3 g paprika, dry
• 150 g cream cheese, light (low fat), as sold
• 60 g parmesan cheese, grated, as sold

Steps

1. Start by cutting the top of a garlic bulb and add olive oil and salt, cover with foil, and oven bake for 45 minutes.
2. While the garlic is roasting, thinly cut your chicken breast.
3. In a bowl, add olive oil with the seasonings and mix well.
4. Cook the chicken on a pan over medium heat for five minutes on each side.
5. Once cooked, set the chicken aside and deglaze the pan with chicken broth to keep all the flavor for the sauce.
6. Add diced onion to the pan and squeeze out the soft roasted garlic.
7. Add fat free evaporated milk, low sodium chicken stock powder, and some more seasonings to the pan.
8. Add light cream cheese and mix well, then let it simmer.
9. Cook your pasta according to package instructions.
10. While the pasta is cooking, add chopped spinach to the creamy sauce and after a minute, set aside some sauce to pour over your chicken at the end.
11. Drain the cooked pasta and add it to the creamy sauce along with a little bit of pasta water.
12. Mix everything well until combined and equally distribute the creamy pasta and chicken with leftover sauce into seven equal servings.