Creamy Roasted Red Pepper and Parmesan Quinoa Pasta
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.
Servings: 4 meals
For Roasted Red Pepper Parmesan Sauce
- 1 cup jarred roasted red bell peppers drained
- 1/3 cup chicken stock
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil + extra for serving
- 6 oz. low-fat cream cheese cubed
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.
Serving: 1meal | Calories: 644kcal | Carbohydrates: 63g | Protein: 36g | Fat: 29g | Fiber: 5g