Baked Chicken and Cheese Protein Pasta

The pasta is cooked two minutes short — it finishes in the oven instead of going to mush under the cheese.

The pasta contributes 24.8 g of protein per serving (300 g dry across 4, at 33 g per 100 g). That is the pasta alone — the other ingredients are not counted, because their figures depend on the brand used.

Ingredients

• Protelle pasta — 300 g dry
• Chicken breast — 500 g
• Tinned tomatoes — 400 g
• Mozzarella — 200 g
• Hard cheese — 100 g
• Onion — 1
• Garlic — 2 cloves
• Oregano — 1 tsp
• Olive oil
• Salt, pepper

Method

1. Cook the pasta two minutes less than the pack says — it will finish in the oven. Drain.
2. Cube the chicken and fry until golden with the onion and garlic.
3. Add the tomatoes, oregano, salt and pepper, and simmer for 10 minutes.
4. Mix the pasta into the sauce and transfer to a baking dish. Scatter over the torn mozzarella and the grated hard cheese.
5. Bake at 190 °C for 20 minutes until browned. Let it stand for 5 minutes before serving.

The pasta for this recipe: Protelle protein pasta, 300 g. How to cook it — step by step.