Pasta and Grilled Chicken with Spinach and Roasted Red Pepper Cream Sauce (serves 1)
  • 5 oz. roasted red pepper strips
  • 1 oz. low fat ricotta cheese
  • 1 T. whipping cream
  • 1 T. EVOO
  • 1 medium sized fresh basil leaf, coarsely chopped
  • 2 cloves garlic, smashed and minced
  • Splash lemon juice
  • 1/8 t. ground red pepper
  • 1/8 t. fresh ground black pepper
  • ¼ t. sea salt
  • 4 oz. grilled chicken, cut into thin strips
  • 2 oz. cooked pasta (I like campanelle for this recipe)
  • 4 oz. sautéed spinach
  1. Combine red pepper strips through sea salt in a blender until liquefied. Heat slowly over low heat to mingle flavors. Cook pasta according to package directions, toss with sautéed spinach and sliced grilled chicken. Plate and pour roasted red pepper cream sauce overtop. Serve with fresh grate parmesan cheese.
  2. 605 calories per serving (grated parmesan not included)