Paprika Chicken with Mixed Veggie Pasta
Creamy Paprika Chicken Penne with Garden Vegetables
Ingredients:
12 oz penne pasta (whole wheat or gluten-free)
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
1 tablespoon olive oil
1 red bell pepper, sliced
1 zucchini, chopped
1 cup cherry tomatoes, halved
1 small red onion, sliced
2 garlic cloves, minced
1 teaspoon smoked paprika
1/4 teaspoon ground black pepper
Salt to taste
1/2 cup unsweetened coconut milk
1/4 cup low-sodium chicken broth
2 tablespoons nutritional yeast or dairy-free grated cheese
Fresh parsley, chopped (for garnish)
Directions:
Cook the penne pasta according to package directions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add chicken pieces, season with paprika, salt, and pepper, and cook until browned and fully cooked, about 6–8 minutes. Remove and set aside.
In the same skillet, add a bit more oil if needed. Sauté the garlic and red onion for 2 minutes. Add bell pepper, zucchini, and cherry tomatoes. Cook for 5–6 minutes until veggies are tender but still vibrant.
Return the chicken to the skillet. Pour in coconut milk and chicken broth. Stir to combine and bring to a light simmer.
Add nutritional yeast or dairy-free cheese and stir until creamy.
Add the cooked pasta and toss to coat evenly in the sauce.
Garnish with fresh parsley and serve hot.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 430 kcal | Servings: 4 servings