Thank you to Living Now® for sponsoring this Creamy Roasted Red Pepper and Parmesan Quinoa Pasta recipe post, and thank YOU for supporting the brands that help make Meal Prep On Fleek possible. All opinions are our own.
Pasta gets a healthy makeover using gluten-free quinoa pasta. The pasta is tossed in a roasted red pepper and low-fat cream cheese sauce that’s full of creamy texture minus all the calories. Tender pieces of chicken breast add filling protein. Serve alongside steamed broccoli for a complete meal.
Pasta will forever be one of my favorite quick, easy, and affordable go-to's for meal prep and otherwise! It's a pantry staple that I know I always have on hand, so when I don't have the chance to get to the store or just need something quick to the cabinet, I go for my gluten-free quinoa pasta!
Plus, who doesn't love the versatility of it! Today I am sharing this extra easy Creamy Roasted Red Pepper and Parmesan Quinoa Pasta recipe, but as you know, the possibilities with pasta are endless! If you want to make this recipe even easier, you can swap the roasted red pepper sauce below for a store-bought version or another pre-made sauce of choice.
But, when it comes to pasta dishes, we all know that the real MVP of the dish is the pasta, not the sauce! Am I right? That's why I always keep this pasta on hand. It's organic, gluten-free, and made with only three, yes, three ingredients, all of which are wholesome grains: rice, quinoa, and amaranth. Plus, the Living Now® brand pasta is corn free, dairy free, egg free, soy free, vegan and vegetarian friendly, plus more, so it aligns with just about everyone's dietary lifestyle!
Can we also talk about the ridges in their penne; my favorite part! Those ridges are the key to keeping this tasty roasted red pepper sauce hugged tight to the pasta! Add a bite of chicken to your fork, and you have the dreamiest meal prep bite ever!
Not only does this past meal prep recipe have a great balance of carbs, protein, and healthy fats, but it is also beautiful! Hello, creamy red sauce and bright green broccoli. We all know that your meal prep eating experience should be both satisfying and inviting to the eyes.
I also love this pasta meal prep because it can be made in batches and frozen for later! Double or triple this recipe and freeze the pasta combined with the sauce or freeze just the sauce and whip up a fresh batch of organic quinoa pasta whenever you have the urge for a comfy-cozy bowl of pasta.
Want to make this vegan or vegetarian?
Swap the chicken for a vegan chicken alternative or diced tofu, replace the chicken stock with vegetable stock, the grated parm with nutritional yeast, the cream cheese for a vegan cream cheese, and Voila! You have a full-on vegan version of this dish built on a foundation of the already vegan, organic penne pasta!
Ready to make this dish?
Grab a few boxes of penne here to make this dish and have extras on hand for other recipes like our freezer-friendly one pan primavera, slow cooker beef ragu, vegan arugula pesto pasta; head to the store for your other ingredients, and get cooking! Don't forget to let us know on Instagram what you thought of the dish!
Creamy Roasted Red Pepper and Parmesan Quinoa Pasta Ingredients:
For Pasta
- 1 box Living Now® Organic Gluten-Free Quinoa Penne
- 1 tablespoon olive oil
- 1 lb. boneless skinless chicken breast, cubed
- 1 teaspoon minced garlic
- ½ teaspoon salt
- ⅛ teaspoon black pepper
For Roasted Red Pepper Parmesan Sauce
- 1 cup jarred roasted red bell peppers, drained
- ⅓ cup chicken stock
- ¼ cup grated Parmesan cheese
- ¼ cup fresh basil + extra for serving
- 6 oz. low-fat cream cheese, cubed
For Serving
- 4 cups steamed broccoli
Ingredients
For Pasta
- 1 box Gluten-Free Quinoa Penne Living Now® brand
- 1 tablespoon olive oil
- 1 lb. boneless skinless chicken breast cubed
- 1 teaspoon minced garlic
- ½ teaspoon salt
- ⅛ teaspoon black pepper
For Roasted Red Pepper Parmesan Sauce
- 1 cup jarred roasted red bell peppers drained
- ⅓ cup chicken stock
- ¼ cup grated Parmesan cheese
- ¼ cup fresh basil + extra for serving
- 6 oz. low-fat cream cheese cubed
For Serving
- 4 cups steamed broccoli
Instructions
- Combine roasted red peppers, chicken stock, Parmesan cheese, and basil in a food processor. Blend until smooth. Set aside.
- Cook pasta according to package directions. While pasta cooks, heat olive oil over medium-high heat in a large skillet. Season cubed chicken with salt and pepper and add to skillet. Brown for 10-12 minutes, occasionally stirring until chicken is fully cooked. Add garlic and cook 1 minute longer.
- Reduce heat to medium. Stir roasted bell pepper sauce and cream cheese into the pan with chicken until cream cheese is melted. Drain pasta and add to the pan. Stir well to coat the pasta.
- Divide pasta between large compartments of 4 teal meal prep containers and top with additional chopped basil. Add steamed broccoli to small compartments.
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