Truffle Spaghetti

Serves 4. Ready in 40 minutes.

Ingredients

• 300g chicken breast

• 1 cup cauliflower, diced

• 1 zucchini

• ½ cup cottage cheese

• ¼ cup cream

• 2 teaspoon parsley

• 1 teaspoon paprika

• 200g spaghetti

• 3 teaspoons truffle oil

• 3 teaspoons garlic infused olive oil

• Salt and Pepper to taste

Method 

1. Pre heat oven to 180 degrees. Place diced cauliflower on a baking tray, drizzle with 1 teaspoon of olive oil and season with salt and pepper. Roast in the oven for 25 mins then set aside.

2. Boil water in a large pot, adding 1 teaspoon of olive oil. Once boiled add spaghetti and cook for 8 minutes or until ready, stirring regularly. Drain water and set aside.

3. Add 1 teaspoon of olive oil to a pan on high heat. Dice chicken breast and add to the pan with paprika and parsley to brown, stirring as needed.

4. Peel zucchini into strips. Once chicken has browned, add the peeled zucchini and roasted cauliflower to the pan. Add cottage cheese and cream then combine well. Drizzle with truffle oil, stirring well.

5. Add cooked spaghetti to the pan and combine well. Reduce heat and let simmer for 10 mins, stirring as needed then serve.

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Notes

This is a great recipe to make vegetarian also!

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NUTRITION

Calories: 396 (Kilojoules: 2773)

Protein: 30g

Fat: 12g

Saturated Fat: 3.5g

Carbs: 44g

Fibre: 4g