Golden Harvest Penne with Mediterranean Chicken & Sun-Kissed Pepper Cream

Ingredients

• 112 g Whole Wheat Penne Pasta
• 170 g Boneless, Skinless Chicken Breast
• 1 large Red Bell Pepper
• 1 medium Zucchini
• 1 cup Cherry Tomatoes
• 0.25 medium Red Onion
• 0.25 cup Unsalted Raw Cashews
• 0.5 cup Low-Sodium Vegetable Broth
• 2 tbsp Nutritional Yeast
• 3 cloves Garlic
• 1 tsp Dried Oregano
• 0.5 tsp Dried Thyme
• 0.5 tsp Smoked Paprika
• 0.5 tsp Black Pepper
• 2 tbsp Extra Virgin Olive Oil
• 1 tbsp Fresh Lemon Juice
• 0.25 cup Fresh Basil Leaves
• 1 tbsp Pine Nuts
• 0.125 tsp Sea Salt

Instructions

1. Preheat oven to 400°F (200°C). In a large bowl, toss the chopped red bell pepper (reserve about half for the sauce), zucchini, cherry tomatoes, and red onion with 1 tablespoon of olive oil, 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme, and 1/4 teaspoon black pepper. Spread vegetables in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized. Set aside.
2. While vegetables roast, dice chicken breast into 1-inch pieces. In a medium bowl, toss chicken with 1/2 teaspoon dried oregano, 1/2 teaspoon smoked paprika, 1/4 teaspoon black pepper, and 1 minced garlic clove. Heat 1/2 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add chicken and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken from skillet and set aside.
3. Cook whole wheat penne according to package instructions in a pot of lightly salted boiling water until al dente. Reserve 1/2 cup of pasta cooking water before draining. Drain pasta and set aside.
4. Prepare the Sun-Kissed Pepper Cream sauce: In a high-speed blender, combine the reserved roasted red bell pepper, soaked and drained cashews, low-sodium vegetable broth, nutritional yeast, remaining 2 minced garlic cloves, 1/4 teaspoon black pepper, and fresh lemon juice. Blend until completely smooth and creamy. If the sauce is too thick, add a tablespoon or two of the reserved pasta cooking water until desired consistency is reached. Taste and add a very small pinch of sea salt if needed, keeping sodium low.
5. In the same skillet used for chicken, add the cooked pasta, seared chicken, roasted vegetables, and the creamy red pepper-cashew sauce. Toss gently to combine all ingredients, heating through for 2-3 minutes over medium-low heat. Add a splash of reserved pasta water if the sauce is too thick.
6. Divide the pasta between two plates. Drizzle each serving with the remaining 1/2 tablespoon of extra virgin olive oil. Garnish generously with fresh chopped basil and toasted pine nuts for added flavor and crunch. Serve immediately.

Nutrition (per serving)