I adore pesto, but don’t have it often because I prefer to get my fats in nut butter form! But I found this dry pesto mix that’s completely fat-free so you get the taste of pesto but without the fat!
Single Serving Pesto Pasta Casserole
Course: Lunch/Dinner, Recipes, Shirataki NoodlesServings
1
servingsPrep time
30
minutesCooking time
20
minutesCalories
405
kcalIngredients
150g cooked spaghetti squash
1 container @miraclenoodle angel hair shirataki noodles
3oz shredded chicken breast (weighed raw)
1/2 cup low fat cream of mushroom soup
30g spinach
3oz mushrooms (optional)
15g low fat mozzarella cheese
60g fat free cream cheese
1 oz fat free milk
2tbsp dried pesto
4tbsp reduced fat Parmesan
Directions
- Preheat oven to 400°
- Prep your noodles by rinsing them, then sautéing them in a hot pan for 2 to 3 minutes
- Sauté your mushrooms in a separate pan
- In a large bowl, place your fat free cream cheese and microwave until it is a spreadable consistency
- Combine the rest of the ingredients in a bowl one at a time, saving the spinach and cheese
- You might need to microwave the bowl again to get all the contents warm enough to slightly well the spinach as you stir them in
- Finally stir in the mozzarella cheese in place and sprayed a baking dish
- Bake for 15 minutes
- Topped with Parmesan cheese and extra cheese if your macros alone and that cool for a few minutes so you don’t burn your tounge
Notes
- NUTRITION for whole dish- 405 cal 37.5P/10.2F/45.7C
Pingback: Spinach Enchilada Crunch Wrap - Emyogifit