Meal Details
1. Chicken alfredo pasta
790 cals, 80p, 63c, 23f (per meal)
2 1/4 tbsp (34mL)
2 2/3 lbs (1210g)
1 1/2 jar (638g)
3/4 lbs (342g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
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
250 cals, 14p, 9c, 16f (per meal)
1/3 cup (70mL)
56 tsp leaves, whole (28g)
2 1/3 cup cherry tomatoes (348g)
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.