Creamy Chicken Pesto Pasta

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20oz skinless chicken thighs

Garlic, salt + pepper, Italian seasoning

280g Protein Penne pasta

Creamy Pesto Sauce:

10 cloves minced garlic 25g of basil

125g 1% milk

50g 1/3 fat cream cheese 250g 2% cottage cheese 125g Parmigiano-Reggiano 25g store bought pesto

Anweisungen

1.Season two boneless, skinless chicken thighs with salt, pepper, garlic, and Italian seasoning (even amounts of each seasoning, if you prefer to measure, mix each seasoning in a small bowl in bulk then use enough to completely cover each side of the chicken). Give them a quick sear on each side and finish them off in an air fryer at 375 for 10 minutes

2.While the chicken is cooking, start cooking your high protein pasta in a separate pot.

3.In the same pan used to sear the chicken, cook the minced garlic over medium heat for about 2-3

minutes, reduce heat to the lowest setting and add basil and the rest of the pesto sauce ingredients. The goal is to lightly warm up the sauce ingredients here. Transfer to a blender and blend until completely smooth.

4.Chop cooked chicken into small pieces. Add the cooked pasta to a mixing bowl, pour over the pesto sauce, and toss in the chopped chicken thighs, and mix