One-pan chicken pasta (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
1 tbsp garlic-pepper blend
02 -
1 lb chicken tenderloin pieces, diced small
03 -
1/4 to 1/2 tsp chili flakes
04 -
2 tbsp (15g) low-fat parmesan cheese, grated
→ Pasta and Sauce
05 -
2 tbsp garlic-pepper blend
06 -
1/2 tsp chili flakes (optional)
07 -
1 tbsp sugar replacement (like Swerve or stevia)
08 -
8.5 oz pack of rotini pasta
09 -
15 oz can of plain tomato sauce
# Instructions:
01 -
Combine parmesan, seasoning, and chili flakes. Toss chicken with the mix in a sealed bag, then chill in the fridge for 30 minutes or more.
02 -
Heat a nonstick skillet sprayed with oil at medium-high. Pan-fry chicken for 4 mins on one side, flip, and cook another 2-3 mins until browned and cooked through.
03 -
Stir together the tomato sauce, chili flakes, sweetener, and garlic seasoning in a bowl.
04 -
Follow the instructions on the packaging to cook the rotini.
05 -
Combine the cooked chicken, pasta, and sauce in the skillet. Let it warm through, stirring to blend everything nicely.
# Notes:
01 -
Try using 3 tbsp Nando's garlic Peri-Peri sauce and 4 tbsp parmesan for the marinade instead.
02 -
You can swap homemade sauce for store-bought jarred pasta sauce if you like.