Nutrition balance score
Good
Glycemic Index
48
Low
Glycemic Load
48
High
Nutrition per serving
Calories1135.5 kcal (57%)
Total Fat59 g (84%)
Carbs99.1 g (38%)
Sugars7.7 g (9%)
Protein50.4 g (101%)
Sodium1108.3 mg (55%)
Fiber6.5 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
MAIN:
SAUCE:
SEASONINGS:
Instructions
1: COOK THE PASTA:
Step 1
Bring a pot of water to a boil
Step 2
Add 1g salt to the water
Step 3
Add 120g pasta
Step 4
Cook according to package (usually 8–10 min)
Step 5
Drain the pasta
Step 6
Rinse briefly with cold water to cool it down
Step 7
Let it sit so excess water drains off
2. COOK THE CHICKEN:
Step 8
Cut 110g chicken into small bite-size pieces
Step 9
Season chicken with 1g salt, 1g black pepper, 2g garlic powder and 2g dried basil
Step 10
Heat a pan on medium heat
Step 11
Cook the chicken until it's fully white inside and have a light golden colour on the outside
Step 12
Remove from pan and let it cool
3. PREP THE OTHER INGREDIENTS:
Step 13
Cut 100g tomatoes into small pieces
Step 14
Slice or cube 25g mozzarella
4. MAKE THE SAUCE:
Step 15
Combine 30g pesto, 60g quark and 15ml olive oil in a bowl
Step 16
Mix until smooth and creamy
5. ASSEMBLE EVERYTHING:
Step 17
Add the cooked pasta, chicken, tomatoes and mozzarella in a large container
Step 18
Pour the sauce over everything
Step 19
Mix thoroughly until evenly coated
6. CHILL (IMPORTANT):
Step 20
Put in the fridge for at least 1–2 hours
Step 21
Best result: overnight → flavors blend much better
7. READY TO EAT:
Step 22
Eat cold straight from the fridge
Step 23
Optional: give it a quick stir before eating
8. FINAL TIP:
Step 24
Add a squeeze of lemon juice (~5g) before eating → boosts freshness without affecting macros much
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