Italian Pasta with Chicken & Veggies
This is perfect for the pasta craving and wanting a little zing from the Italian dressing. Packed with protein, healthy fats, carbs and veggies
Prep Time: 6 Minutes
Cook Time: 8 Minutes
Total Time: 14 Minutes
Servings: 5
Ingredients:
» 1 Cup Shelled frozen edamame
» One 10 oz can Chicken in water (or tuna in water)
» 8.8 oz’s Red Lentil Rotini
» 1/2-1 14oz can Black olives
» 1 Medium Zucchini
» 1 Cup Spinach
» 3 Small sweet bell peppers
» 1 Green onion
» 1/3 Cup Primal Kitchen Italian Dressing
» 1 Tbsp Extra virgin olive oil
» 1 Tbsp Hemp seeds (optional)
Directions:
Start pasta according to directions on the box.
While pasta is cooking chop up veggies. Heat up the olive oil in a large pan on medium heat.
Add edamame’s to pan cook for 4 minutes and stir once in a while as it is cooking. Add zucchini and peppers cook for another 3 minutes.
When pasta is done cooking make sure to run it under cold water to prevent it from over cooking.
Add drained chicken and green onions to edamame mix together, cook for 1 minute.
Turn heat down to low, add in pasta, spinach, olives and dressing mix together. Put hemp seeds on top if you want.
Cooking Tips:
Do not over cook the pasta, we do not want mushy pasta. When getting an Italian dressing make sure you look at the ingredients. I like the primal kitchen because it has good ingredients. Make sure the chicken or tuna is in water and not oil, we do not want the extra oils.
Macros per Serving:
Protein: g
Carbs: g
Fat: g
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