Macros for 1/4th the Recipe:
460 Cals, 60g Carbs, 4g Fat, 46g Protein
Ingredients (makes 4 servings):
300g Romaine
224g Cavatappi Pasta (weighed raw)
1 lb Chicken Breast (weighed raw)
150g Yellow Bell Pepper
150g Orange Bell Pepper
150g Grape Tomatoes
Roasted Red Pepper Sauce (recipe below)
Ingredients for Roasted Red Pepper Sauce:
2 Roasted Red Bell Peppers
120g Fat Free Feta
120g 2% Cottage Cheese
4 Cloves Minced Garlic
15g Honey
8g Nutritional Yeast
Sea Salt
Black Pepper
Red Pepper Flakes
Directions:
1.) Roast your two red bell peppers. I use my air fryer because it’s easy and convenient! Spray with non stick olive oil spray and then air fry on 400 degrees F for 10 minutes. Then once done, let cool till you can pick them up and then peel off the skin.
2.) Now it’s time to make the sauce. Add to a small blender all your roasted red pepper sauce ingredients listed above. Blend till smooth.
3.) Time to build the salad. Add your romaine, pasta, chicken, yellow bell peppers, orange bell peppers, grape tomatoes, and your roasted red peppers sauce. Toss the salad and then enjoy!
*Split into 4 meal prep containers! The romaine does not get soggy so don’t worry about that. But you can keep the sauce on the side if you want it to be as fresh as possible. Also really enjoy this pasta salad served cold as well.