Ingredients
- 3 ounces (85g) uncooked white pasta
- ¼ cup (60g) low-fat cream cheese, softened, or ¼ cup (60ml) prepared white pasta sauce
- 2 ounces (60g) raw chicken or turkey breast, optional
- 1 tablespoon finely minced white onion, optional
- ¼ teaspoon garlic powder, optional
- Salt, to taste, optional
Method
- If you’re adding poultry, cut it into small pieces and poach it in gently simmering water until cooked through.
- Cook the pasta until al dente according to the package directions. Reserve 2 tablespoons of the cooking water, then drain the pasta.
- Mix the softened cream cheese with enough reserved pasta water to make a smooth sauce. Skip this step if you're using a prepared white pasta sauce.
- Stir the onion and garlic powder into the sauce, if using.
- Add the pasta and cooked poultry, then stir until coated. Season with salt if needed.
It must reach an internal temperature of 165°F (74°C).
Let the pasta cool until it’s comfortably warm before eating if your teeth are sensitive.
Notes
- Feel free to add white beans or cooked cauliflower, if you like.
- Keep cooked poultry refrigerated and don’t leave the pasta sitting at room temperature for more than 2 hours.
- Remember to let it cool slightly before eating if your teeth are sensitive after whitening.