Description
A delicious and high-protein pasta dish featuring tender chicken, sweet cherry tomatoes, roasted red peppers, and creamy ricotta cheese, all tossed with red lentil penne.
Ingredients
Scale
Instructions
- Cook the red lentil penne pasta according to package directions until al dente.
- Drain the pasta and set aside, reserving about 1/2 cup of pasta water.
- While the pasta cooks, dice the chicken breast into 1-inch pieces.
- Mince the garlic cloves.
- Heat olive oil in a large skillet over medium-high heat.
- Add the diced chicken to the skillet and season with salt and pepper.
- Cook the chicken until browned and cooked through, about 5-7 minutes.
- Add the minced garlic and cherry tomatoes to the skillet.
- Cook for 3-5 minutes, until tomatoes begin to soften.
- Drain and chop the roasted red peppers.
- Stir in the chopped roasted red peppers.
- Add the cooked pasta to the skillet with the chicken and vegetables.
- Squeeze the juice of one lemon over the pasta mixture.
- Add the part-skim ricotta cheese.
- Toss everything together, adding a splash of reserved pasta water if needed to create a creamy sauce.
- Taste and adjust seasoning as necessary.
- Serve immediately, garnished with fresh basil if desired.
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, ricotta, penne, high protein, pasta, meal prep, easy dinner, lentil pasta, cherry tomatoes, roasted red peppers
