Fitness Recipe: Baked Pasta with Chicken and Zucchini

Today’s protein-packed recipe will appeal to all meat and legume lovers. We have complemented the seasoned chicken pieces with lentil and pea pasta, which adds another flavour dimension to the dish. And, of course, we added our favourite zucchini. Everything comes together perfectly thanks to the egg whites, which give the baked pasta the perfect consistency. Use some mozzarella and herbs and it will make it even more impressive. 

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Method:

Cut the chicken into strips and season with paprika, black pepper and salt to taste. Spray a frying pan with oil spray, heat it and sear the meat on it. Add the finely chopped garlic and let it release its flavour. Cut the zucchini into smaller strips and add to the meat (set aside about ¼ of it).

Cook the protein pasta in salted water until “al dente”. Once you have all the ingredients ready, you can start layering. Spray a baking dish with oil spray or line it with baking paper and gradually layer the pasta and the meat and zucchini mix.

In a bowl, grate the mozzarella and stir in the liquid egg whites with salt and pepper. Pour the mozzarella and egg whites over the layered ingredients in the baking dish and place in an oven preheated to 200 °C. Bake for 20 minutes. In the meantime, fry the rest of the zucchini in a frying pan and season with salt and pepper to taste. Once the pasta is cooked, you can prepare two servings. Garnish each plate with the fried zucchini and chopped herbs as desired.

Nutritional values	1 serving (2 servings in total)
Energy value	553 kcal
Protein	75 g
Carbohydrates	39 g
Fats	10 g
Fibre	3.5 g

If you are looking for a meal that is loaded with protein, then this baked pasta is an excellent choice for you. It tastes best after a proper workout.

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