Healthy Monterrey Chicken Pasta
Healthy Monterrey Chicken Pasta is a protein packed pasta recipe made with a low calorie BBQ sauce, veggies and gluten free chickpea pasta. An easy meal made in a skillet in under 30 minutes! Gluten Free + Low Calorie
Servings: 4 servings
Ingredients
- 1 lb ground chicken breast
- 14 oz diced tomatoes
- 4 oz green diced chiles
- salt and pepper to taste
- 8 oz chickpea pasta
- 2 cups low sodium chicken broth
- 2 cups spinach
- 1/4 cup low sugar BBQ sauce
- 1 tablespoon dried parsley
Instructions
- Place the ground chicken breast in a large skillet with 1/4 cup of the chicken broth. Add salt and pepper and bring to medium heat. Break up the meat with a spatual as the meat cooks 4-6 minutes.
- Once the meat is browned, add the diced tomatoes with juices, diced green chiles, pasta and remaining chicken broth to the skillet. Bring the mixture to a boil then reduce to a simmer and cover. Cook 7-10 minutes until the pasta is cooked.
- Stir the BBQ sauce and spinach into the skillet and cook until the spinach is wilted. Add the dried parsley, stir again and serve.
- Store pasta in the refrgierator up to 5 days.
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my weight loss clients.
- If you enjoy this recipe, check out my cookbook for more healthy recipes.
Nutrition
Serving: 1serving | Calories: 414kcal | Carbohydrates: 42g | Protein: 38g | Fat: 14g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 435mg | Potassium: 1009mg | Fiber: 10g | Sugar: 9g | Vitamin A: 1568IU | Vitamin C: 24mg | Calcium: 113mg | Iron: 8mg