You might think a lot of my meals look similar but that’s because I always try to use up what I have left in my fridge, no wasting here! If you follow me on instagram @mallorylong_flexfuel, you probably saw that I made something similar recently to this recipe but used ground beef. Last night on my quest to figure out what to make for dinner, I had a zucchini, mushrooms and chicken in my fridge along with 1/2 a jar of leftover alfredo sauce and enough to make 2 oz of my favorite gluten free chickpea pasta, Banza. Haven’t tried it? You can order directly HERE from Amazon and be in your kitchen enjoying it by Thursday!
Here’s what I used:
7 oz shredded chicken breast ( Mine was already cooked so I just had to shred. To save yourself time during the week, cook your chicken in bulk!).
2 oz Banza Pasta shells
2.5 oz Chopped Zucchini
2 oz sliced mushrooms
61 grams of Creamy Alfredo- Cauliflower & Milk Bertoli Brand
First, bring water to a boil and add your pasta. Your pasta can cook while you make your veggies. I put my chopped veggies in a pan, sprayed with a little avocado oil, sprinkled some sea salt and cooked until my veggies were tender. Add chicken to the pan (again, mine was already cooked. If you don’t have cooked chicken, do this step first). Once my noodles were done, I drained them and added them to the pan with my veggies and chicken and then added alfredo sauce. I let that simmer for about 1 min and then transferred to a plate to eat!
Total macros for entire dish: