Roasted Red Pepper-Chicken Pasta
Ingredients
- ½ (12-oz) jar roasted red peppers, drained
- 1 Tbsp olive oil
- 1 clove garlic
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- 6 oz rotini pasta
- ¾ lb boneless, skinless chicken thighs, cubed
- ½ tsp Italian seasoning
- ½ (5-oz) pkg baby spinach
- ¼ cup freshly grated Parmesan cheese
Instructions
- Process roasted peppers, oil, garlic, and ⅛ tsp each salt and pepper in a blender or food processor until smooth.
- Cook pasta according to package directions, reserving ¼ cup pasta water.
- Meanwhile, sprinkle chicken with Italian seasoning and ⅛ tsp each salt and pepper. Cook in a nonstick skillet coated with cooking spray over medium-high heat 5 to 6 minutes or until browned and done.
- Drain pasta, and return pasta pot to stovetop over low heat. Add spinach, pasta, chicken, and red pepper sauce to pot. Add reserved pasta water, as needed, until spinach is wilted and pasta is coated and thoroughly heated. Sprinkle with cheese.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
431
|
431
|
| Fat (g) | 12 | 12 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 32 | 32 |
| Carb (g) | 46 | 46 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 626 | 626 |
| T. Sugs (g) | 0 | 0 |
| A. Sugs (g) | 0 | 0 |
Low Calorie Meal Plan
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