Make creamy Nando's pasta at home with guilt-free airfryer recipe - packed with protein
Around 68% of Brits indulge in pasta dishes on a weekly basis
There’s nothing better than a ‘cheeky Nando’s’ after a long week, and now you can make a guilt-free chicken pasta from your kitchen that’s packed full of protein.
It won’t come as a surprise that 68 percent of Brits indulge in pasta dishes on a weekly basis, while 42 percent consume the carb more than once a week. From lasagne to linguine, there are around 350 different types of pasta varieties, meaning there are endless versatile preparations.
With six in 10 adults cooking the same meals on a loop, lifestyle and fitness coach Christina has shared her low-calorie Nando’s chicken pasta recipe, which will spice up your home cooking routine. Taking to Instagram, under the username @lowcalorie_foodhunter, the health expert said: “There’s no excuses when it comes to meal prep.
“This high protein Nando’s pasta is easy to make, will last up to three days and is full of taste.” The mouth-watering meal boasts 45.5 grams of protein and just 435 calories per serving, making it the perfect post-gym dish. Christina then shared her recipe which can be found below.
Ingredients
- 450g chicken
- 150g pasta
- Nando’s rub
- 60g passata
- 90g Nando’s sauce
- 60g light cream cheese
- 30 grated mozzarella cheese
- One pepper (chopped)
- One red onion (chopped)
- One garlic (finely diced)
- Paprika
- Chilli powder
- Parsley
- Salt and pepper
Method
To start making this delicious dinner, cook the pasta as per the instructions found on the packet. Then, place the chicken breasts on a plate and coat in the Nando’s rub – make sure the meat is fully covered.
Place the chicken in the airfryer on 180°C for around 15 to 20-minutes. In a frying pan, add the onion, pepper, passata, Nando’s sauce, cream cheese, mozzarella, spices, and cooked pasta. Make sure to stir thoroughly.
Christina concluded: “Divide it out into three portions and store in the fridge for up to three days. This is an easy meal-prep and full of flavour.” Impressed followers flocked to the comments section to share their reaction to the simple recipe, as one user gushed: “This looks so good.”
Another asked: “What type of pasta sauce do you use?” To which Christina responded with: “I bought basil tomato passata from Aldi for this recipe.”
This comes after a top chef has accused Brits of eating spaghetti bolognese incorrectly, with many using the “wrong” pasta variety. According to chef Sophie Nahmad, Italians traditionally use tagliatelle for the staple dish because it’s wider, flatter and allows for the meat in the bolognese to cling to it more easily.
Sophie explained: “Fresh Tagliatelle is delicious and oh so satisfying to twirl onto your fork when you’re tucking into your dinner. Due to the wider shape, it’s a great pasta to pair with a thick, meat-based sauce. In fact, Italians traditionally pair tagliatelle with bolognese sauce instead of spaghetti!
“Any meat-based ragu-style sauce will pair well with this type of pasta, such as this spicy sausage and creamy tomato sauce recipe, so maybe it’s time to switch up your dinner time traditions and try something new. It might turn into a fresh staple that the whole family will love. Tag Bol, anyone?”