Chicken and Olive Tomato with Gluten-Free Penne
Makes 1 serving

INGREDIENTS
170 g, cooked Chicken breast (Cooked weight, from roughly 240 g raw. This is the single biggest number on the plate and reading it as raw would cost about 10 g of protein.)
150 g, cooked Gluten-free penne (Cooked weight, from about 60 g dry. Corn and rice penne, at roughly 32 g of carbohydrate per 100 g cooked. A legume penne would push the protein up and the carbohydrate down.)
150 g Tomato sauce
20 g Olives
5 g Olive oil
To taste Spices

METHOD
1. Cut the chicken into pieces, season it and sear it in the olive oil until coloured.
2. Add the spices and let them bloom for a moment, then pour in the tomato sauce and the olives.
3. Simmer gently until the chicken is cooked through and the sauce has tightened around it.
4. Boil the penne until al dente, drain it, and fold it through the sauce so it takes on the tomato rather than sitting under it.
5. The pan version scales: 400 g of raw chicken, a tin of tomato sauce, 40 g of olives and a tablespoon of oil makes roughly two of these.

Check ingredient packaging for allergen information.

RECIPE NOTES
The quantities above are one plate rather than the pan, so the numbers are checkable against what is actually eaten. The batch version is in the last step.
Olives are 20 g and 3 g of fat. Doubling them is easy to do by eye and adds about 30 kcal.
The supplied figures were 610 kcal, 58P, 15F and 58C, against 624, 59, 16 and 59 recomputed here. Close enough to be the same plate.

Full recipe: https://www.getfuel8.com/recipes/chicken-olive-tomato-gluten-free-penne
