High‑Protein Chicken Bell Pepper Pasta

Cook 800 g Macaroni pasta according to the package instructions, then drain it.

Cut 1,500 g Chicken breast into bite-sized pieces.

Cook the Chicken breast in the air fryer at 390 °F for 20 minutes. You can also sauté in a pan. Remove them when finished.

Cut 600 g Bell peppers and 1 pcs Leek into small pieces.

Sauté the Bell peppers and Leek in a non-stick pan until softened.

Add the sautéed Bell peppers and Leek, 530 g Cream cheese, 125 g Light cooking cream, 10 g Garlic powder, 7 g Onion powder, 3 tsp Soup seasoning, 2 tsp Black pepper, and Chili powder to a blender or food processor.

Blend the sauce until creamy for 25 seconds.

Fold 250 g Cottage cheese into the sauce by hand.

Cut 1 pcs Zucchini into pieces.

Sauté the Zucchini separately in a non-stick pan until tender.

Combine the drained Macaroni pasta, cooked Chicken breast, the sauce from the blender, and sautéed Zucchini in a large bowl.

Fold in 3 stems Parsley, 10 g Fresh basil leaves, and 1 handful Oregano.

Taste and add a little Salt if needed.