@watchmegetripped: Creamy Tomato Chicken Rigatoni ~39g protein · ~46g carbs · ~580 cal per serving (serves 6) Ingredients: 2 wheels garlic and herb cheese (5.2 oz each) 5 oz baby spinach 1/2 red onion, sliced 4 garlic cloves, peeled 1 tbsp olive oil 3 cups cherry tomatoes 1 tsp dried oregano 1/2 tsp chili flakes Black pepper 12 oz high protein rigatoni (dry weight) 1 lb cooked chicken breast, shredded 2 tbsp grated parmesan Fresh basil Method: Heat the oven to 400°F. Set the cheese wheels in the middle of a large baking dish. Pile the spinach around them, then scatter in the red onion and garlic cloves. Drizzle the olive oil over the cheese and tip the cherry tomatoes on top. Season with oregano, chili flakes and black pepper — skip the salt, the cheese has plenty. Bake 20 minutes, until the tomatoes burst and the cheese is soft. Cook the rigatoni while it bakes and save 1/2 cup of the pasta water. Mash everything in the dish into a creamy sauce, loosening it with a splash of pasta water. Fold in the rigatoni and shredded chicken until coated. Finish with parmesan and torn basil. Glucose note: 39g of protein per serving does the heavy lifting here — chicken, cheese and high-protein pasta together, so the carbs land with plenty of protein alongside them. Tip: Rotisserie chicken works, just pull off the skin. Leftovers keep 4 days in the fridge — add a splash of water when you reheat. #NoProteinPowder #HighProtein #OnePanDinner #ChickenPasta #CarlyLemboFit

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2026-11-07 23:49:31

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