Chicken Pasta with Red Pepper Sauce
Ingredients
- 1 (12-oz) jar roasted red peppers, drained
- 2 Tbsp olive oil
- 2 cloves garlic
- ½ tsp black pepper, divided
- ⅛ tsp salt
- 12 oz whole-grain rotini pasta
- 1½ lb boneless, skinless chicken thighs, cubed
- 1 tsp Italian seasoning
- 1 (5-oz) pkg baby spinach
- ½ cup freshly grated Parmesan cheese
Instructions
- Process red peppers, oil, garlic, ¼ tsp black pepper, and salt in a blender or food processor until smooth.
- Cook pasta according to package directions, reserving ½ cup pasta water.
- Meanwhile, season chicken with Italian seasoning and ¼ tsp each salt and pepper; cook in a large nonstick skillet coated with cooking spray over medium-high heat 5 to 6 minutes or until browned and done.
- Drain pasta, and return pot to stovetop over low heat.
- Add spinach, pasta, chicken, and red pepper sauce to pot, adding reserved pasta water as needed until spinach is wilted and pasta is coated and thoroughly heated. Sprinkle with cheese.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
435
|
435
|
| Fat (g) | 14 | 14 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 29 | 29 |
| Carb (g) | 46 | 46 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 478 | 478 |
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