Gluten-Free Creamy Spinach Protein Pasta

Ingredients:

• 500 g chicken breast

• 200 g gluten-free high-protein pasta (we used a rice-flour and pumpkin-seed blend, but you can also use chickpea or lentil pasta)

• 100 g spinach

• 200 ml neutral plant-based cooking cream

• 10 ml olive oil

• 30 g ground walnuts

• Vegetable seasoning (to taste)

Instructions:
Cut the chicken breast into small pieces and season with vegetable seasoning. Let it rest in the refrigerator for about 30 minutes.

Cook the pasta according to the package instructions.

Heat the olive oil in a pan and cook the chicken pieces until tender and lightly golden. Add the spinach, plant-based cooking cream, and cooked pasta. Mix well and let everything cook together for 7–8 minutes on low heat so the flavors combine nicely.

Serve on a plate and sprinkle each portion with about 10 g of ground walnuts.

This recipe makes three servings. One portion approximately has 710 calories and 54 g of protein.