High-Protein Summer Corn & Tomato Baked Tortellini

Vegetarian Option: Replace chicken with 200g firm tofu or tempeh (marinated and baked) plus 2 additional Tbsp nutritional yeast Make Ahead: Assemble up to step 8, refrigerate for up to 24 hours, then bake when ready to serve Extra Protein Boost: Stir 1 scoop (30g) unflavored protein powder into the sauce mixture for an additional 7g protein per serving

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare Pasta: Bring a large pot of water to a boil. Add salt and the high-protein tortellini. Cook for 1 minute less than package instructions (they'll finish cooking in the oven). Drain and set aside.

Step 2

Prepare Chicken: If not using pre-cooked chicken, season chicken breast with salt and pepper. Grill or sauté until cooked through (74°C internal temperature). Dice into bite-sized pieces.

Step 3

Sauté Vegetables: Heat a large oven-proof skillet over medium heat. Add olive oil. Once hot, add onion, bell pepper, and garlic with a pinch of salt. Cook for 4 minutes until softened.

Step 4

Add Zucchini: Add diced zucchini and cook for another 2 minutes.

Step 5

Create Sauce Base: Whisk in the whole wheat flour and cook for 30 seconds. Slowly stream in the wine while stirring.

Step 6

Build Sauce: Whisk in the chicken broth and bring to a simmer. Reduce heat to medium-low and stir in cream cheese, Greek yogurt, and 100g mozzarella, whisking until smooth. Stir in nutritional yeast.

Step 7

Combine Components: Add cherry tomatoes, corn, cannellini beans, edamame, cooked chicken, and spinach. Stir until spinach wilts.

Step 8

Add Pasta: Fold in the drained tortellini, ensuring everything is evenly coated in sauce.

Step 9

Top & Bake: Preheat oven to 200°C. Top mixture with remaining 100g mozzarella and Parmesan cheese. Bake for 15 minutes until bubbly, then broil for 1-2 minutes until golden.

Step 10

Serve: Allow to cool for 5 minutes. Sprinkle with fresh herbs and hemp seeds before serving.