YOUR SOLIN GENERATED RECIPE
Chicken and Beef Protein Pasta with Roasted Vegetables
Protein-rich chickpea pasta tossed with savory ground beef and tender chicken breast, finished with vibrant roasted zucchini and peppers in a light, zesty tomato sauce.
INGREDIENTS
2 oz Chickpea pasta
2 oz Chicken breast
2 oz Ground beef
1 cup Zucchini
0.5 cup Red bell pepper
0.5 tbsp Olive oil
0.25 cup Tomato puree
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Dried oregano
1 clove Garlic
PREPARATION
Preheat your oven to 400°F (200°C).
Chop the zucchini and red bell pepper into bite-sized pieces and spread them on a baking sheet.
Drizzle the vegetables with half of the olive oil, sea salt, and black pepper, then roast for 15-18 minutes until tender.
While vegetables roast, boil the chickpea pasta in salted water according to package directions until al dente, then drain.
In a large skillet over medium-high heat, add the remaining olive oil and sauté the diced chicken breast and ground beef until fully browned.
Add the minced garlic and dried oregano to the skillet, cooking for 1 minute until fragrant.
Stir in the tomato puree and let the sauce simmer for 2-3 minutes.
Toss the cooked pasta and roasted vegetables into the skillet with the meat and sauce until well combined and serve hot.