One-pan chicken pasta (Print Version)
# Ingredients:
→ Chicken Prep
01 -
Cut chicken breast tenderloins (1 lb) into small chunks
02 -
Grated parmesan cheese (2 tbsp or 15g), low-fat
03 -
Crushed red pepper, about 1/4 to 1/2 tsp
04 -
Garlic pepper blend (1 tbsp)
→ Pasta and Sauce Mix
05 -
Rotini pasta, one bag (8.5 oz)
06 -
Tomato sauce, one 15 oz can
07 -
Garlic pepper seasoning (2 tbsp)
08 -
Optional: Crushed red pepper, about 1/2 tsp
09 -
Sugar-free sweetener (1 tbsp) like stevia or Swerve
# Instructions:
01 -
In a bag, toss together red pepper, parmesan, and garlic spices. Add chicken chunks, coat evenly, seal, and chill in the fridge for at least half an hour.
02 -
Preheat a skillet with nonstick spray on medium-high. Drop in the chicken, cook for about 4 minutes, flip, and keep cooking for another 2-3 minutes until done.
03 -
Combine the tomato sauce with the garlic spice, sugar replacement, and red pepper flakes in a bowl. Stir it well.
04 -
Follow the instructions on the pasta package to cook it properly.
05 -
Toss the cooked pasta and sauce with the chicken in the skillet. Simmer until everything's heated and blended nicely.
# Notes:
01 -
Try swapping the marinade with 3 tablespoons of Nando's Peri-Peri Garlic and 1/4 cup of parmesan.
02 -
Using pre-made jarred pasta sauce works as a shortcut instead of mixing your own.