Name: Baked Chicken & Vegetable Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 2 oz Chickpea pasta; 0.5 cup Marinara sauce; 0.5 cup Zucchini; 0.5 cup Red bell pepper; 1 cup Baby spinach; 1 tsp Olive oil; 1 tbsp Parmesan cheese; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Dried oregano

Nutrition

Per serving

482 calories

Protein: 46g; 36% of calories
Carbs: 54g; 42% of calories
Fat: 12g; 22% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat your oven to 400°F (200°C).
Bring a pot of salted water to a boil and cook the chickpea pasta for 5 minutes, or until slightly underdone; drain and set aside.
While the pasta boils, heat the olive oil in a large oven-safe skillet over medium heat.
Add the diced chicken breast to the skillet and season with sea salt, black pepper, and dried oregano, cooking for 5-6 minutes until browned.
Stir in the diced zucchini and red bell pepper, sautéing for an additional 3-4 minutes until the vegetables are slightly softened.
Add the baby spinach to the skillet and stir until just wilted.
Pour the marinara sauce into the skillet and add the cooked pasta, tossing all ingredients together until well-coated.
Sprinkle the parmesan cheese evenly over the top of the mixture.
Transfer the skillet to the oven and bake for 10 minutes until the sauce is bubbling and the cheese has melted.

Nutrition

Ingredients

Instructions

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