Mediterranean Chicken & Roasted Red Pepper Penne with Creamy White Bean Sauce

Ingredients

• 6 oz Boneless, skinless chicken breast
• 0.5 tsp Smoked paprika
• 0.25 tsp Garlic powder
• 0.5 tsp Black pepper
• 2 tsp Olive oil
• 3 oz Whole-wheat penne or chickpea penne
• 1 large Red bell pepper
• 15 oz Cannellini beans (no-salt-added)
• 2 cloves Garlic cloves
• 0.25 cup Low-sodium chicken broth
• 1 tbsp Lemon juice
• 0.5 tsp Dried oregano
• 0.125 tsp Red pepper flakes
• 1 cup Cherry tomatoes
• 2 cups Fresh spinach
• 0.25 cup Fresh basil
• 1 tbsp Toasted pine nuts
• 1 tbsp Fresh parsley

Instructions

1. Preheat oven to 400°F (200°C). Cut the red bell pepper in half, remove seeds and stem. Place bell pepper halves skin-side up on a baking sheet. Add cherry tomatoes to the same baking sheet. Roast for 20-25 minutes, or until the bell pepper skin is blistered and slightly charred, and tomatoes are softened. Once cooled slightly, peel the skin from the bell pepper (optional, but creates a smoother sauce).
2. While vegetables roast, bring a pot of water to a boil. Add the whole-wheat penne and cook according to package directions until al dente. Reserve 1/4 cup of pasta water, then drain the pasta.
3. In a bowl, toss the sliced chicken with smoked paprika, garlic powder, and 1/4 tsp black pepper. Heat 1 tsp olive oil in a large non-stick skillet over medium-high heat. Add chicken and cook for 4-6 minutes, or until golden brown and cooked through. Remove chicken from skillet and set aside.
4. In a blender or food processor, combine the roasted red bell pepper (peeled), rinsed and drained cannellini beans, minced garlic cloves, low-sodium chicken broth, fresh lemon juice, dried oregano, remaining 1/4 tsp black pepper, and red pepper flakes (if using). Blend until completely smooth and creamy.
5. In the same skillet used for chicken, add the remaining 1 tsp olive oil and the pureed sauce. Heat over medium-low heat, stirring frequently. Add the cooked pasta, cooked chicken, and roasted cherry tomatoes to the sauce. Stir in the fresh spinach and chopped basil, cooking just until the spinach wilts, about 1-2 minutes. If the sauce is too thick, add a tablespoon or two of the reserved pasta water.
6. Divide the pasta between two plates. Garnish each serving with toasted pine nuts and fresh parsley (if using). Serve immediately.

Nutrition (per serving)