How to make PROTEIN PASTA @itsQCP

Ingredients

• 300 g Spaghetti (dry, broken in half for easier stirring)
• 2 pieces Chicken Breast (boneless, skinless, about 150 g each; pounded to even thickness)
• 2 Tbsp Olive Oil (extra‑virgin, for sautéing)
• 2 cloves Garlic (minced)
• 1 tsp Salt (plus extra for pasta water)
• 1/2 tsp Black Pepper (freshly ground)
• 1/2 cup Parmesan Cheese (freshly grated)
• 2 Tbsp Fresh Parsley (chopped, optional garnish)

Instructions

1. Boil the Pasta

   Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. Add the spaghetti and cook until al dente, about 9‑10 minutes.

   Time: PT10M

   Temperature: 212°F

2. Prepare the Chicken

   While the pasta cooks, pat the chicken breasts dry, season both sides with salt and pepper, then lightly pound to an even ½‑inch thickness.

   Time: PT5M

3. Sauté Chicken

   Heat 2 Tbsp olive oil in a skillet over medium‑high heat. Add the chicken and cook 4‑5 minutes per side, until golden and the internal temperature reaches 165°F. Remove from pan and let rest 2 minutes, then slice into bite‑size strips.

   Time: PT10M

   Temperature: 350°F

4. Combine Pasta and Chicken

   Add the minced garlic to the same skillet, sauté 30 seconds until fragrant. Toss the drained spaghetti into the skillet, add the sliced chicken, and pour in ½ cup reserved pasta water. Stir to coat everything evenly.

   Time: PT3M

   Temperature: 350°F

5. Finish with Parmesan

   Remove the skillet from heat, sprinkle the grated Parmesan over the pasta, and toss gently until melted and creamy. Garnish with chopped parsley if desired.

   Time: PT2M

Nutrition Facts

Calories

520

Protein

32 g

Carbohydrates

58 g

Fat

12 g

Fiber

3 g