Ingredients
Scale
- 8 oz Chickpea pasta (penne or rotini work best)
- 1.5 lbs Chicken breast, cut into bite-sized pieces
- 1 jar (12 oz) Roasted red peppers, drained
- 1/2 cup Low-fat Greek yogurt (plain)
- 1/4 cup Freshly grated Parmesan cheese
- 1 small Yellow onion, diced
- 4 cloves Garlic, minced
- 1 tsp Smoked paprika
- 1/2 tsp Red pepper flakes (optional for heat)
- 2 cups Fresh baby spinach
- 1 tbsp Olive oil
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Place the drained roasted red peppers, Greek yogurt, and smoked paprika into a blender or food processor. Blend until the mixture is completely smooth and vibrant orange-red. Set this aside for later. This base provides all the creaminess without the need for heavy butter or cream.
- Bring a large pot of salted water to a boil. Add the chickpea noodles and cook according to the package instructions. Be careful not to overcook them, as chickpea pasta can become mushy quickly; aim for a firm al dente. Reserve about 1/2 cup of the pasta cooking water, then drain the noodles and set them aside.
- Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper. Add them to the skillet and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside. In the same pan, add the diced onion and cook until translucent. Stir in the minced garlic and red pepper flakes, cooking for another 60 seconds until fragrant.
- Lower the heat to medium. Pour the blended red pepper sauce into the skillet with the onions and garlic. Stir well to combine. Add the cooked chicken and the fresh baby spinach to the sauce. Stir until the spinach wilts. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.
- Toss the cooked chickpea noodles into the skillet, ensuring every piece of pasta is coated in the creamy sauce. Stir in the grated Parmesan cheese until melted. Portion the pasta into bowls and garnish with fresh parsley and an extra sprinkle of black pepper. Serve immediately while hot.
- Cook Time: 35 minutes