High Protein Chicken Pesto Pasta Bake

Instructions

1. Prepare the chicken [01:18]
   • Butterfly and slice the chicken breast into thin strips, then dice into small, consistent pieces.
2. Boil the pasta [02:05]
   • Bring a pot of water to a boil, season generously with salt, and add 300g of penne pasta. Cook for 2 minutes less than the package instructions.
3. Cook the chicken [02:20]
   • In a pan over medium-high heat, add 1 tbsp of olive oil. Once hot, add the chicken pieces, season with salt and pepper, and cook for 3-4 minutes until golden brown. Remove from the pan and set aside.
4. Prepare the sauce base [03:17]
   • In the same pan, add the diced onion and a pinch of salt. Sauté for 3-4 minutes until golden and translucent. Add 3 minced garlic cloves and cook for another minute.
5. Deglaze and reduce [04:00]
   • Pour in 250ml of chicken stock, increase heat to high, and let it simmer for a few minutes to reduce and scrape up the flavor from the bottom of the pan.
6. Assemble the sauce [04:32]
   • Turn off the heat. Stir in 125g of high protein yogurt, 150g of high protein cottage cheese, and 3 tbsp of basil pesto.
7. Combine everything [04:58]
   • Add the drained, cooked pasta and the cooked chicken pieces (including any juices) to the sauce in the pan. Mix well until everything is evenly coated.
8. Assemble and bake [05:35]
   • Divide the pasta mixture into 5 oven-safe containers. Top each with grated parmesan and a portion of the 80g of mozzarella cheese.
9. Bake [06:26]
   • Bake in a preheated oven at 200°C (400°F) for 15-20 minutes until the cheese is golden and crusty.