It’s been a mental week at work but this weekend I’m so excited because I’m going to a food event tomorrow ( what a surprise). It’s called “The V Show”, and a lot of the brands that will be there are suitable for vegetarians and vegans but also people with various different intolerances like gluten, lactose etc. I don’t have an intolerance to gluten or lactose however there are some foods that don’t agree with me like cheese for example. Very soon I will be working with Yorktest to find out what foods exactly I should avoid. Watch this space!
PS want to see what’s going on tomorrow follow me on snapchat – gillk4
This week I made a pasta dish that I’m quite obsessed with now, all under 500 calories and super high protein.
Ingredients (Serves 2)
- 2 chicken breasts, chopped
- 1 pack Topherd Tomato and Paprika Skinny Salami, chopped ( Use my code irunlikeagirl for 20% off)
- 250ml skimmed milk
- 1 tbsp cream cheese (I used Lightest Philadelphia)
- 2 tbsp fajita seasoning ( I used Old el Paso)
- 1 red bell pepper, chopped
- 50g sweet corn
- 1/2 onion, chopped
- 1/2 tsp salt and pepper
- 1 tsp pepper
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked garlic powder
- 200g penne
- low calorie cooking spray
Spray pan with low calorie spray
Add chicken and cook thoroughly.
Take the chicken out set aside.Add the bell peppers,onion, and sweet corn, cooking until the onion is translucent.
Add the chicken back to the pan with fajita seasoning, salt, pepper, chilli powder, cumin, and smoked garlic powder, stirring until evenly coated.
Add the milk , cream cheese and the penne, stirring constantly to prevent any pasta from sticking.
Cook for about 8-10 minutes until pasta is cooked and the milk has reduced to a thick sauce that coats the pasta. Add the salami at the very end and give a stir.
- Season with parsley if desired
Macros (per serving, approx)
- Calories 480
- Protein 50g
- Fat 9g
- Carbs 53g
Extremely quick and easy.