NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Turkey andouille sausage

2 oz Chickpea penne pasta

0.5 cup Red bell pepper

0.5 cup Green bell pepper

0.25 cup Yellow onion

1 tsp Extra virgin olive oil

0.25 cup Low-sodium chicken bone broth

1 tbsp Tomato paste

1 tsp Cajun seasoning

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Boil a large pot of salted water and cook the chickpea pasta according to package directions until al dente.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.

• 3

  Add the sliced chicken breast and turkey sausage to the skillet, seasoning with half of the Cajun spice, salt, and pepper.

• 4

  Sauté for 5-6 minutes until the chicken is golden and cooked through, then remove the proteins from the pan and set aside.

• 5

  In the same skillet, add the bell peppers and onions, sautéing for 3-4 minutes until they begin to soften.

• 6

  Stir in the tomato paste and remaining Cajun seasoning, cooking for 1 minute to toast the spices and deepen the flavor.

• 7

  Pour in the chicken bone broth to deglaze the pan, scraping up any browned bits from the bottom to create a light sauce.

• 8

  Return the cooked chicken and sausage to the skillet, then toss in the drained chickpea pasta.

• 9

  Stir everything together for 1-2 minutes until the sauce coats the pasta evenly and the dish is heated through.

• 10

  Garnish with freshly chopped parsley and serve immediately.