Total time: 30 minutes

Makes: 4 servings

626 Calories / 76g Protein / 50g Carbs / 13g Fat

Seasonings

• 1 Packet of preferred taco seasoning, Salt, Pepper, Chili powder, Garlic powder, Paprika

Ingredients

• 2lbs Chicken breast

• 2 Small bell peppers (one red, one green, diced)

• 1 Jalapeño (diced)

• 250g Protein pasta

• Cooking spray (avocado recommended)

• 1tbsp Unsalted butter

• 112g Low fat cottage cheese (blended)

• 112ml Fat free milk (Fairlife recommended)

• 112g Low fat shredded Mexican cheese

• 28g Low fat cream cheese

Instructions

1. Boil your pasta to al dente

2. Cut your chicken into 1in. cubes and add to a bowl. Spray lightly with cooking spray and season with 1 packet of taco seasoning, salt, pepper, and chili powder.

3. In a sprayed pan on medium high heat, cook your chicken. Once chicken is half cooked, add your diced peppers to the pan. Finish cooking. Transfer to a bowl/plate and drain excess juice from the pan. Do not rinse the pan.

4. Turn the heat down low. Add your cream cheese, unsalted butter, milk, shredded cheese, and blended cottage cheese to the pan. Season with paprika and garlic powder. Mix on low until combined and thick

5. Add cooked pasta and your chicken and veggies to the sauce and mix until fully incorporated

6. Evenly portion into 4 meal prep containers