High Protein Aletria
Elevate your pasta game with this High Protein Aletria—a nutritious twist on a classic comfort dish that's perfect for fitness enthusiasts or anyone seeking a satisfying, protein-packed meal. Made with tender chicken breast, high-protein spaghetti, and a creamy, chickpea flour-based sauce enriched with skim milk, this recipe balances flavor and health in every bite. Spinach leaves and crumbled low-fat feta cheese add vibrant color and tangy notes, while a dash of nutmeg and black pepper brings warmth and depth to the dish. Ready in just 50 minutes, this high-protein adaptation of traditional aletria is ideal for busy weeknights or meal prep, offering a wholesome option that's both indulgent and nourishing. Garnished with fresh parsley, it's best served hot alongside a crisp green salad or steamed veggies for a complete and well-rounded dinner.
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Recipe Information
Ingredients
- 250 grams High protein spaghetti
- 300 grams Chicken breast
- 2 tablespoons Olive oil
- 2 units Garlic cloves, minced
- 1 medium Onion, finely chopped
- 100 grams Spinach leaves
- 2 tablespoons Chickpea flour
- 500 milliliters Skim milk
- 100 grams Low-fat feta cheese, crumbled
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg
- 2 tablespoons Parsley, chopped
Instructions
Begin by cutting the chicken breast into small, bite-sized pieces.
In a large frying pan, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until the onion becomes translucent, about 3-4 minutes.
Add the chicken pieces to the pan and cook until they are no longer pink, approximately 5-7 minutes. Ensure the chicken is cooked through.
Meanwhile, bring a large pot of water to a boil, add a pinch of salt, and cook the high protein spaghetti according to package instructions until al dente. Drain and set aside.
Add the chickpea flour to the cooked chicken mixture in the pan, stirring continuously to form a paste with the remaining oil. Gradually add the skim milk while stirring constantly to avoid lumps.
Once the mixture starts to thicken, add the spinach leaves and cook until they are wilted, about 2 minutes. Then, season with salt, black pepper, and nutmeg.
Reduce the heat to low and fold in the cooked spaghetti, combining well to coat the noodles with the sauce.
Stir in the crumbled feta cheese, mixing until it's evenly distributed and starts to melt.
Garnish with chopped parsley before serving.
Serve the high protein aletria hot, with an optional side of salad or steamed vegetables.
Nutrition Facts
Calories |
2180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 327 mg | 109% | |
| Sodium | 4824 mg | 210% | |
| Total Carbohydrate | 205.5 g | 75% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 41.5 g | ||
| Protein | 194.0 g | 388% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 1436 mg | 110% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 3245 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
