From the Sensibly Sprouted Kitchen
Chicken & Bell Pepper Pasta
Brown rice spaghetti with extra-lean ground chicken, orange bell pepper, olives, and feta—ready in 15 minutes.
Ingredients
- 2/3 cup Brown Rice Spaghetti (dry)
- 1/3 cup Water (reserved from cooking pasta)
- 1 1/3 tbsp Butter
- 2/3 Orange Bell Pepper (large, sliced)
- 5 1/3 oz Extra Lean Ground Chicken
- Sea Salt & Black Pepper (to taste)
- 2 2/3 tbsp Green Olives (pitted, halved)
- 2 2/3 tbsp Feta Cheese (crumbled)
- 2 2/3 tbsp Basil Leaves (chopped, plus more for garnish)
Directions
- 1
Cook the pasta to al dente according to the package directions. Reserve pasta water and drain.
- 2
Meanwhile, heat the butter in a large pan over medium-high heat. Add the peppers and sauté for two to three minutes or until softened. Add the chicken, breaking it up as it cooks. Cook for four to six minutes, or until cooked through. Season with salt and pepper.
- 3
Stir in the olives, feta, and basil. Add the pasta, stir to coat, and add some of the reserved pasta water, a little at a time, to reach your desired sauce consistency. Continue cooking until warmed through. Enjoy!
Nutrition notes
- Provides protein from extra-lean ground chicken.
- Orange bell pepper contributes vitamin C; brown rice spaghetti adds B vitamins.
- Butter, olives, and feta supply fats that support nutrient absorption.
Notes
- Refrigerate in an airtight container for up to three days.
- One serving is equal to approximately 1 1/3 cups.
- Add garlic and/or baby kale or spinach.