Award-Winning Smoky Paprika Chicken & Roasted Red Pepper Mafalde with Toasted Almond Gremolata

Ingredients

• 8 oz Boneless, skinless chicken breast
• 4 oz Whole-grain mafalde pasta
• 1 large Red bell pepper
• 1 cup Cherry tomatoes
• 1 tbsp Olive oil
• 0.5 small Yellow onion
• 2 cloves Garlic
• 1 tsp Smoked paprika
• 0.25 cup Unsweetened almond milk
• 1 tbsp Nutritional yeast
• 0.25 cup Low-sodium chicken broth
• 2 cups Fresh spinach
• 0.25 cup Slivered almonds
• 0.25 cup Fresh parsley
• 1 tsp Fresh thyme leaves
• 0.5 lemon Lemon zest
• to taste Salt
• to taste Black pepper

Instructions

1. Preheat oven to 400°F (200°C). On a baking sheet, toss the chopped red bell pepper and cherry tomatoes with 1/2 tablespoon of olive oil, a pinch of salt, and black pepper. Roast for 20-25 minutes, or until softened and slightly charred.
2. While vegetables roast, bring a pot of lightly salted water to a boil. Add the whole-grain mafalde and cook according to package directions until al dente. Drain, reserving 1/4 cup of pasta water.
3. In a dry small skillet, toast the slivered almonds over medium heat for 3-5 minutes, stirring frequently, until golden brown and fragrant. Remove from heat and set aside to cool. Once cool, combine with chopped parsley, thyme, and lemon zest in a small bowl to create the gremolata.
4. Season chicken pieces with salt and pepper. Heat the remaining 1/2 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the chicken and sear for 4-6 minutes, turning occasionally, until golden brown and cooked through. Remove chicken from the skillet and set aside.
5. In the same skillet (reduce heat to medium if needed), add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and smoked paprika, cooking for another minute until fragrant.
6. Transfer the roasted bell pepper and tomatoes to a blender with the onion-garlic mixture, almond milk, nutritional yeast, and low-sodium chicken broth. Blend until smooth. Pour the sauce back into the skillet.
7. Add the cooked chicken and drained mafalde to the skillet with the sauce. Toss to combine, adding a splash of reserved pasta water if the sauce is too thick. Stir in the fresh spinach and cook until just wilted, about 1-2 minutes.
8. Divide the pasta and chicken between two plates. Garnish generously with the toasted almond and lemon-herb gremolata. Serve immediately.

Nutrition (per serving)