Meal Details
Chicken alfredo pasta
1. Chicken alfredo pasta
525 cals, 54p, 42c, 15f (per meal)
  • 1 1/2 tbsp (23mL)
  • 29 oz (806g)
  • 1 jar (425g)
  • 1/2 lbs (228g)
  • 1
    Cook pasta according to package instructions. Drain and set aside.
    2
    Meanwhile, season chicken with some salt and pepper. Heat oil in a skillet over medium-high heat. Add chicken breast and cook 5-10 minutes on each side until the inside is no longer pink.
    3
    Pour alfredo sauce in with the chicken and stir until it comes to a simmer.
    4
    Pour chicken and alfredo sauce over pasta, season with freshly cracked pepper, and serve.
    Dinner roll
    2. Dinner roll
    155 cals, 5p, 26c, 2f (per meal)
  • ,
  • 2 pan, dinner, or small roll (2" square, 2" high) (56g)
  • Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
    1
    Enjoy.
    Tomato cucumber salad
    3. Tomato cucumber salad
    70 cals, 2p, 7c, 3f (per meal)
  • 1/2 medium whole (2-3/5" dia) (62g)
  • 1/4 cucumber (8-1/4") (75g)
  • 1/4 small (18g)
  • 1 tbsp (15mL)
  • Recipe has been scaled from original by 0.25x. Adjust cook times and pan sizes accordingly.
    1
    Mix ingredients together in a bowl and serve.
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