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Sun-dried tomato chicken pasta

Makes 4 servings

495 kcal · 34g protein · 62g carbs · 15g fat per serving

<aside> 🛒 Ingredients

• 800g canned chopped tomatoes, canned
• 80g sun-dried tomatoes
• 2 tbsp (~32g) tomato paste
• 80g chorizo, cut into bite-sized pieces
• 160g dry pasta
• 100g spinach
• 80g parmesan, grated
• 300g cherry tomatoes
• 1 tbsp garlic, smoked paprika, oregano, chilli flakes, black pepper, combined spice mix
• 250g chicken breast, cut into bite-sized pieces
• 350g bone broth
• 200g peppers, sliced </aside>

Instructions

1. Preheat your oven to 180°C (350°F).
2. Chop the chicken breast and chorizo into bite-sized pieces. Slice the peppers if not already done.
3. Add the canned chopped tomatoes, cherry tomatoes, sun-dried tomatoes, sliced peppers, chicken, chorizo, bone broth, tomato paste, and all the spices into a large oven dish. Mix everything together well.
4. Cover the dish and place it in the preheated oven. Bake for 60 minutes until the chicken is cooked through and the sauce is rich and reduced.
5. Remove the dish from the oven. Add the dry pasta, stir well to submerge it in the sauce, then cover and return to the oven for a further 20 minutes until the pasta is cooked through.
6. Remove the dish from the oven. Add the spinach and stir it through the hot pasta mixture until fully wilted.
7. Scatter the grated parmesan evenly over the top of the dish. Return to the oven uncovered and bake for 5 to 7 minutes until the cheese is melted and golden.

High Protein Banana bread

Makes 6 servings

175 kcal · 22g protein · 17g carbs · 3g fat per serving