🟪 🟨  Pasta with Chicken & Zucchini Cream Sauce

Serve: 2

Ingredients

• 200 g pasta (GF if needed)
• 200 g chicken breast, cooked & shredded (fresh/frozen same day)
• 1 medium zucchini, sliced into ribbons or rounds 🟪 (peel for moderate salicylate 🟨 )
• 2 Tbsp fresh cream cheese (optional
• ¼ cup cream
• 1 tsp olive oil
• 1 small garlic clove, minced (optional)
• 1 Tbsp fresh basil, chopped 🟪 or chives 🟨 

Method

1. Cook pasta, drain, set aside.
2. Heat oil in pan, sauté zucchini 3–4 minutes until tender.
3. Add garlic if using, stir briefly.
4. Stir in chicken, cream cheese, and cream. Heat gently until sauce comes together.
5. Toss with pasta and sprinkle with fresh basil.

Notes (per serve):

• Wildcard 🟪 salicylates high, 🟨 can reduce by leaving out basil and peeling zucchini
• Carb Balance: Balanced (pasta + protein + fat + fibre veg = steady) • GL: Moderate (~14–16 per serve)
• Calories: ~420–450 kcal