ROAST VEGGIE AND CHICKEN PASTA BAKE

By Ange

Cals: 378/ F 37g/ CHO 6g/ P 43g

Meal Prep Time: 45 minutes

Serves: 7

Ingredients:

1 kg Poached chicken breast
375 g Light ricotta cheese
1 Chopped red onion
250g Brown rice pasta
2 Canned crushed tomatoes
325g Sliced button mushrooms
1 Red capsicum
1 Zucchini

Method:

Cook pasta according to the back of back.
Place all chopped veggies into a baking tray and
bake at 180 degrees for 20-30 minutes.
Add 2 cans of chopped tomatoes, poached chicken
and pasta to the baking tray and stir through.
Add dollops of ricotta cheese and swirl though.
Bake for another 20-30 minutes until golden on top.

Our founder

Ange Drake is an personal trainer, women’s empowerment coach and fitness blogger in the northern suburbs of Melbourne. She is the director of one of the few womens’ only strength training gyms in Melbourne, 23W. Ange helps women to learn how to use strength based training, nutritional strategies and a positive mindset to transform their bodies, relationship with food and mind.

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