This is one of my easy, cheap and quick recipes.
Calories 469 Fat 10g 9% Carbs 53g 52% Protein 40g 39%
Per Serving wo/butter:
Calories 440 Fat 7g 6% Carbs 53g 53% Protein 40g 41%
- 2 large chicken breasts (540g)
- 1 cup 2% milk
- 3 cups water
- 2 tbsp butter* (optional)
- 2 pack alfredo pasta**
- 2 can peas & carrots
- Chicken Spice mix, salt, pepper, garlic powder, rosemary, thyme.
**You can find this pasta where the instant mash is, or sometimes where the hamburger helpers/gravy powder packs are. You don’t have to use alfredo chicken, some of the other packs are really close in nutrition off by only 10-20 calories, I just find alfredo to be tollerable
In my typical fasion, I fillet the thick breasts.
With how simple this recipe is, I usually grill the chicken and cook the pasta at the same time. As soon as I start the stove for the milk/water, I’m laying the chicken on a hot grill.
I’m not doing anything special, just follow the directions on the back of the pasta package. Boil water, milk, butter* together, simmer with pasta.
There is only one change up, a few minutes after adding the pasta, add the peas & carrots (drained), stir in, and continue to simmer. If you like a bit of spice, add some black pepper at this stage.
Depending on how good your grill is, your chicken might be done by now, check up on it.
Stir the pasta occasionally, after a few minutes of simmering, take the pasta off heat, the sauce will thicken when it cools. It will be easier to portion the longer you let it cool. If your chicken is still on the grill, it should be done by now.
Once your pasta is reasonably thick, dice up your chicken, portion it out, mix the drippings in with the pasta.
Portion your pasta, have right away, or store in a fridge or freezer, to reheat in a microwave later.