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Macros:
595 Calories
59g Protein
50g Carbs
16g Fat

Ingredients:
Make 4 Servings

Grilled Chicken:
800g Cubed Chicken Breast
1 Tsp Salt
2 Tsp Italian Herbs
1.5 Tsp Parsley
1 Tsp Chilli Flakes (remove if you don’t like spicy)
1.5 Tsp Garlic Powder
1.5 Tsp Paprika
2 Tsp Olive Oil (you can leave this out too)
20g Light Buttet (For cooking + once cooked)

Creamy Alfredo Pasta:
210g Uncooked / 520g Cooked Pasta (I chose fettuccine)
80g Chopped White Onion
4 Garlic Cloves Chopped
1 Tsp Salt
1 Tsp Italian Herbs
1 Tsp Parsley
0.5 Tsp Chilli Flakes (remove if you don’t like spicy)
1 Tsp Paprika
150g Tomato Sauce / Passata
300ml Light Evaporated Milk
130g Light Cream Cheese
30g Grated Parmesan Cheese
Optional add Pasta Water if the sauce is too thick

Important Cooking Notes:
Cook the chicken cubes on medium high heat, 3-4 mins then turn them over and cook for another 3 mins
Once cooked, lower the heat, add a little more butter then mix it all in and set aside
Cook the onion for 5-6mins till soft then add the spices. Mix it in for a min before adding the tomato sauce
You want to let this sauce cook for at least 5mins on low heat till it bubbles and separates a little
Add the milk and cream cheese on low heat, then keep stirring till combined and thick
To reheat, place both chicken and pasta in a pan, low heat, cover with a lid for 5 mins. Add a little milk if sauce is too solid.

Enjoy!

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