Chicken Parmigiano Tortellini

Recipe

• 120 grams of shredded mozzarella cheese (light)
• 15ml of extra virgin olive oil
• 1 x medium onion
• 200 grams of red capsicum
• 100 grams of baby spinach
• 10 x mushrooms
• 4 x cloves of garlic
• 100ml of cooking cream (light) - optional
• 400 grams of parma sugo semplice parmigiano Reggiano (tomato pasta sauce)
• 720 grams of high protein chicken tortellini

Method

• Boil a pot of water
• Mince the garlic, dice or slice onions and capsicum
• Head up olive oil in a frying pan, fry the garlic, onion and capsicum until soften and fragrant
• Add mushrooms and spinach, add a bit of water if necessary. Let fry and reduce
• Add pasta to boiling water and follow instructions
• Add tomato pasta sauce to vegetables, any jar sauce is OK, adjust calories to suit
• Add cream if desired
• Stir and bring to a simmer, turn heat down, season with salt and pepper and any herbs of choosing
• Add cooked pasta and some pasta water to create a saucy consistency. Stir through to ensure pasta is well mixed. Let reduce to desired consistency
• Divide into 6 servings, around 400g each. Add cheese!

Nutrition

• Serves: 6 (459 per serve)
• Calories: 2756
• Protein: 173
• Fats: 75
• Carbs: 320