SPICY HONEY GARLIC CHICKEN PASTA

Prep

15 Mins

Cook

25 Mins

Serves

Macros per serving

Calories

426

Protein

46g

Carbs

38g

Fat

10g

Ingredients

Cook pasta according to package directions until al dente. Drain and set aside. Season cubed chicken with garlic powder, onion powder, parsley, chili flakes, smoked paprika, salt, and black pepper. Cook over medium-high heat until golden brown and fully cooked through, about 7–8 minutes. Remove from pan and set aside. reduced-calorie butter. Add honey, soy sauce, minced garlic, and chili paste. Simmer for 2–3 minutes until slightly thickened. Toss cooked chicken back into the skillet and coat with glaze. blended cottage cheese, Fairlife milk, parmesan, and roasted red bell pepper. Blend until smooth. Pour sauce into a saucepan and heat gently until warm and slightly thickened. Season with salt and pepper. then top with honey garlic chicken. Garnish with
fresh parsley and serve hot.
For the Chicken
2 tsp garlic powder
2 tsp onion powder
1 tbsp parsley
1 tsp chili flakes (optional for heat)
1 tsp smoked paprika
1 tsp salt
½ tsp black pepper
Olive oil spray
For the Honey Garlic Glaze
2 tbsp reduced-calorie butter (like I Can’t Believe It’s Not Butter Light)
2 tbsp honey
2 tbsp low-sodium soy sauce
1 tbsp minced garlic
½ tsp chili paste (optional, for spice)
For the Protein Creamy Pasta Base
8 oz (226g) high-protein pasta (such as Barilla Protein+ or chickpea pasta)
½ cup (112g) low-fat cottage cheese, blended until smooth
½ cup (120ml) Fairlife skim milk
¼ cup (28g) grated parmesan cheese
1 roasted red bell pepper (or jarred), blended into sauce
Salt & pepper, to taste
Fresh parsley, for garnish

Instructions

6 steps

1Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
2Prepare Chicken: In a large skillet, spray with olive oil. Season cubed chicken with garlic powder, onion powder, parsley, chili flakes, smoked paprika, salt, and black pepper. Cook over medium-high heat until golden brown and fully cooked through, about 7–8 minutes. Remove from pan and set aside.
3Make Honey Garlic Glaze: In the same skillet, melt reduced-calorie butter. Add honey, soy sauce, minced garlic, and chili paste. Simmer for 2–3 minutes until slightly thickened. Toss cooked chicken back into the skillet and coat with glaze.
4Prepare Creamy Pasta Sauce: In a blender, combine blended cottage cheese, Fairlife milk, parmesan, and roasted red bell pepper. Blend until smooth. Pour sauce into a saucepan and heat gently until warm and slightly thickened. Season with salt and pepper.
5Assemble: Toss cooked pasta with creamy sauce, then top with honey garlic chicken. Garnish with fresh parsley and serve hot. For the Chicken
65 lb (680g) chicken breast, cubed 2 tsp garlic powder 2 tsp onion powder 1 tbsp parsley 1 tsp chili flakes (optional for heat) 1 tsp smoked paprika 1 tsp salt ½ tsp black pepper Olive oil spray For the Honey Garlic Glaze 2 tbsp reduced-calorie butter (like I Can’t Believe It’s Not Butter Light) 2 tbsp honey 2 tbsp low-sodium soy sauce 1 tbsp minced garlic ½ tsp chili paste (optional, for spice) For the Protein Creamy Pasta Base 8 oz (226g) high-protein pasta (such as Barilla Protein+ or chickpea pasta) ½ cup (112g) low-fat cottage cheese, blended until smooth ½ cup (120ml) Fairlife skim milk ¼ cup (28g) grated parmesan cheese 1 roasted red bell pepper (or jarred), blended into sauce Salt & pepper, to taste Fresh parsley, for garnish