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.

Print Recipe Pin Recipe

Prep Time: 10

Cook Time: 18

Total Time: 28

Course: dinner, Lunch, Main Dish

Cuisine: Italian

Keyword: Chicken, dinner, gluten free, lunch, Pasta

Servings: meals

Calories: 644kcal

Author: Meal Prep on Fleek

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.

Video

Nutrition

Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!