Serves 4
Directions
- 1Start by boiling your pasta (320g) and save a little bit of that water for later.
- 2Dice your chicken breast into cubes.
- 3Add seasonings (garlic powder, onion powder, smoked paprika, salt & pepper) to the chicken and mix well with your hands till fully coated.
- 4Cook the chicken in a pan on high heat with some olive oil till halfway done.
- 5Then add diced onions and chopped garlic.
- 6Stir till fragrant.
- 7Then add tomato paste and 400ml of chicken stock.
- 8Bring to a bubble and simmer for 10 minutes.
- 9Once it's thickened, add cream cheese, 30g of butter, and buffalo sauce.
- 10Stir till creamy.
- 11Then add your cooked pasta and pasta water.
- 12Mix and finish with some grated cheese (100g cheddar, 100g mozzarella).
- 13Box it up into four equal servings with some optional ranch and buffalo sauce on top.
Ingredients
- 320 g pasta
- 800 g chicken breast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp salt & pepper
- 1 tbsp oil
- 1 medium chopped onion
- 4 cloves garlic diced
- 30 g tomato paste
- 400 ml chicken stock
- 200 g cream cheese
- 30 g unsalted butter
- 60 ml buffalo sauce
- 60 ml reserved pasta water
- 100 g grated cheddar
- 100 g grated mozzarella
- ranch sauce
- buffalo sauce
Equipment
panmeal prep boxes
Tips
- Store in meal prep boxes refrigerated for up to 5 days.
- When it's time to eat, reheat in the microwave for 2-3 minutes, and stir till creamy!
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