Meal Details
1. Chicken alfredo pasta
526cal, 54p, 42c, 15f (per meal)
1/2 lbs (228g)
1 jar (425g)
29 oz (806g)
1 1/2 tbsp (23mL)
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.
2. Caprese salad
249cal, 14p, 9c, 16f (per meal)
2 1/3 cup cherry tomatoes (348g)
1/3 cup (70mL)
56 tsp leaves, whole (28g)
2 1/3 package (5.5 oz) (362g)
1/2 lbs (198g)
Recipe has been scaled from original by 2.33x. Adjust cook times and pan sizes accordingly.
1
In a large bowl, mix together the mixed greens, basil, and tomatoes.
2
When serving, top with mozzarella and balsamic vinaigrette.