Nothing says Spring like a dish full of fresh veggies! One of my favorite things to do in the kitchen is take an indulgent dish and create a “lightened up” version without sacrificing any of the flavor.
I came across Banza chickpea pasta recently in the grocery store and I was immediately intrigued. Banza has double the protein, triple the fiber and half the carbs of an average pasta. That’s a win/win in my book!
This recipe really hit the mark. My chicken pasta primavera is full of flavor but with fewer calories! It’s a simple dish that the whole family is sure to love.
Ingredients
- 1 ½ lbs chicken breast, cut into bite-sized pieces
- 8 oz. Banza chickpea pasta
- 1 ½ cups unsweetened almond milk
- ½ cup grated parmesan cheese
- ½ cup asparagus, cut into 1 inch pieces
- ½ cup bell pepper (any color you prefer), cut into 1 inch pieces
- ½ cup zucchini, cut into 1 inch pieces
- ½ cup red onion, cut into 1 inch pieces
- 1 Tbsp almond flour
- Salt & Pepper
- 2 Tbsp Avocado Oil
Instructions
- Cook pasta according to instructions on box. I prefer the Banza cavatappi pasta for this dish but you can use penne or any other style pasta you like.
- While pasta is cooking, heat avocado oil on medium/high heat in large saute pan.
- While the oil is heating, season chicken with salt and pepper and toss with 1 tablespoon of almond flour to coat the chicken.
- Add chicken to pan and cook for 5-7 minutes and browned on both sides. When chicken is nearly cooked through, add all of the vegetables to the pan.
- Continue to cook for 3-4 minutes until vegetables are slightly softened. Add the almond milk to the pan and bring to a boil. When the almond milk is boiling, reduce the heat slightly, add the Parmesan cheese and simmer until thickened.
- Add cooked pasta to the chicken and vegetable mixture and toss to coat.
- Enjoy!
