So here’s the recipe:
1. 8 oz. of multigrain pasta (I use Trader Joe’s Multigrain w/Flax)
2. 1 bag organic frozen broccoli
3. 1/2 bag organic frozen peas
4. 2 boneless chicken breasts (I use organic free-range)
5. 8 oz. tomato sauce (I use Trader Joe’s sauces made from organic plum tomatoes)
6. Additional Italian seasoning if desired
Bring water to a boil then reduce to medium high heat. Throw the pasta in first for about 5 minutes, then follow with the frozen veggies for another 5 minutes or so.
Finally add, the chicken breast (which you will have precooked), drain the water, and stir in the tomato sauce.
This will get you about 4 servings, with each serving providing about:
36 grams protein
42 grams carbs
8 grams fat
11 grams fiber
384 calories
The only problem with this meal is it could use a bit more fat! So sometimes I’ll add a teaspoon of extra virgin olive oil after it’s finished cooking. (to the whole amount, not per serving!)
The real secret in this recipe is that we’re using a type of pasta that includes a high amount of fiber compared to the total carbs…this slows the blood sugar spike you’d get when eating regular white pastas.
And of course by mixing it in balance with the chicken and high nutrient veggies, you have a delicious, nutritious fat burning meal…
Bon Appetit! Rob Poulos offers more in his Fat Burning Furnace Program
