Chicken Capsicum Pasta
This Chicken Capsicum Pasta is a creamy, high-protein twist on a classic pasta dish that tastes indulgent but is anything but. Roasted capsicum and cottage cheese are blended into a silky, smoky sauce loaded with garlic, paprika and parmesan — then tossed through Vetta pasta and topped with tender sliced chicken breast. With 51g of protein per serving, this is the kind of meal that proves healthy eating doesn't have to be boring. Quick enough for a weeknight dinner and impressive enough to serve to guests.
Nutrients
Per serving
Steps
Cut capsicum into pieces and roast in the oven at 200°C for 40 minutes.
Once capsicum has cooked, add to a blender with cottage cheese, garlic, paprika, garlic salt, lemon juice and parmesan.
Blend until the sauce is smooth.
Set aside while you cook the pasta according to the instructions on the packaging.
While the pasta cooks, cut the chicken breasts in half and cook each side for 5–6 minutes until cooked through.
Drain the pasta and return to the pot on a low heat.
Add the sauce to the pasta and mix to combine.
Serve in a bowl and top with sliced chicken breast, parmesan and chilli flakes.
Ingredients
| 200g | Vetta pasta |
| 400g | cottage cheese |
| 200g | roasted capsicum |
| 3 tbsp | Minced Garlic |
| 2tbsp | Paprika |
| 1 tbsp | Garlic Salt |
| 20g | Parmesan Cheese |
| To taste | Chilli Flakes |
| 500g | Chicken Breast |
| To taste | Lemo Juice |
