chicken alfredo bake
Well…secret’s out! Rich and I are expecting a baby boy in August! With that exciting life event, comes first trimester….which brings extreme exhaustion, nausea, and a craving for carbs. This pasta bake was a life saver during those days where all I wanted was pasta, but still wanted to still eat a healthy, well balanced meal! The fact that it’s easy makes it even better.
This dish is macro-friendly and perfect for meal prep! Its also packed with protein, keeping you full longer and helping you meet those goals in the gym.
Macros: 35g c / 48g p / 11g f
Ingredients:
16 oz chicken, cooked & shredded
8 oz of Banza penne pasta, cooked
3/4 cup alfredo sauce
1/2 cup greek yogurt
1 cup reduced fat mozzarella
1/4 cup parmesan, shredded
2 large handfuls of spinach
1/2 tsp of each: salt, pepper, garlic powder, & italian seasoning
red pepper flakes to top
Directions:
Prepare your chicken. I boiled mine with salt and pepper, and then shredded with an electric mixer.
Prep your pasta according to directions.
Preheat oven to 400 degrees, and spray a 9 x 13 casserole dish with cooking spray and set aside.
In a large bowl, combine the spinach, pasta, shredded chicken, parmesan, seasonings, Greek yogurt and alfredo sauce. Stir until everything is coated.
Pour the pasta mixture into the casserole dish. Sprinkle with shredded mozzarella cheese evenly across the top of the pasta.
Bake for about 15 minutes, or until the cheese is melted and bubbly.
After cooking, top with red pepper flakes. Enjoy!
