Description
A delicious and high-protein pasta dish featuring tender chicken, roasted red peppers, and a creamy Greek yogurt sauce. Perfect for a satisfying meal prep.
Ingredients
Scale
Instructions
- Cook chickpea rotini pasta according to package directions until al dente. Drain and set aside.
- While pasta cooks, dice chicken breast into bite-sized pieces. Season with salt and pepper.
- Heat a tablespoon of olive oil in a large skillet over medium-high heat.
- Add chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Slice mushrooms and mince garlic cloves.
- Add a little more olive oil to the skillet if needed, then add mushrooms and cook until softened, about 5 minutes.
- Add minced garlic to the skillet and cook for 1 minute until fragrant.
- Drain and chop roasted red peppers.
- Return cooked chicken to the skillet with the mushrooms and garlic.
- Stir in the chopped roasted red peppers.
- Reduce heat to low. Add plain Greek yogurt to the skillet.
- Squeeze the juice of one lemon into the sauce.
- Stir in grated Parmesan cheese until well combined and heated through.
- Add the cooked pasta to the skillet and toss to coat evenly with the creamy sauce.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve immediately or portion for meal prep.
Equipment
Recommended kitchen tools: Glass Meal Prep Containers, Instant Pot and Vacuum Sealer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: main dish
- Method: meal prep
- Cuisine: american
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 8
- Sodium: 450
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 10
- Protein: 65
- Cholesterol: 150
Keywords: chicken pasta, roasted red pepper, creamy pasta, high protein, greek yogurt, meal prep, healthy pasta, dinner, easy recipe
