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Dinner/ Gluten Free

Clean Eating Creamy Chicken & Pepper Pasta (GF)

Clean Eating Creamy Chicken & Pepper PastaClean Eating Creamy Chicken & Pepper PastaClean Eating Creamy Chicken & Pepper PastaThis is a really quick and delicious meal which can be on the table in less than 20 minutes. That’s the kind of dinner I like a lot! Pasta is always a crowd pleaser too so this new fresh dish is sure to be a hit at your dinner table.

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I love creamy dishes, but they don’t love me when they are loaded with cheese, cream and milk. My body is quite sensitive to food and most dairy will leave me with a migraine. However, I have found that there are a few lower trigger dairy options that I can usually tolerate like goats cheese, cottage cheese and ricotta cheese.

I used ricotta cheese in this recipe and I was able to create a delicious creamy consistency and flavour with just 4 tablespoons. Perfect for those wanting to keep an eye on their dairy intake or who like me don’t do too well on too much. This dish is a gorgeous bowl of comfort food. Packed with delicious seasonal veggies and tomatoes, perfect for a beautiful Spring evening.

You can use any wholegrain penne pasta you like but I used my favourite organic brown rice penne pasta from Rizopia.

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Clean Eating Creamy Chicken & Pepper Pasta

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  • Yield: 4 Servings

This is a really quick and delicious recipe which can be on the table in less than 20 minutes.

Ingredients

Instructions

  1. Place the oil, peppers and chicken into a non stick pan (I used my wok) and season with salt and pepper. Cook on high for 10 minutes, until the chicken is cooked through.
  2. Whilst the chicken is cooking, cook your pasta according to the packet instructions.
  3. Once the chicken is cooked, add the tomatoes and spinach to the pan and allow to wilt for 2-3 minutes, stirring occasionally.
  4. Once wilted add the garlic and basil and stir through well. Remove from heat.
  5. Add the ricotta cheese to the pan and stir until well combined (it wont look pretty at first but keep stirring through).
  6. Drain your pasta and add to the chicken pan. Toss well to combine.
  7. Serve with a side salad and top pasta with chilli flakes or grated cheese if desired.

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8 Comments

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    Alida @mylittleitaliankitchen
    2nd April 2016 at 5:34 pm

    What a wonderful light pasta! I love chicken and pepper together and of course wholegrain is good for you!

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      Reply
      The Kitchen Shed
      12th April 2016 at 8:23 pm

      Chicken and pepper is delicious isn’t it!

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    Tandy I Lavender and Lime
    4th April 2016 at 8:02 am

    I love the use of ricotta cheese instead of cream! I am going to try this for sure 🙂

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      The Kitchen Shed
      12th April 2016 at 8:24 pm

      Thanks Tandy!

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    Dannii @ Hungry Healthy Happy
    4th April 2016 at 11:09 am

    This looks like a lovely light pasta dish. We are on a big pasta kick at the moment and will be trying a veggie version of this for sure!

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      The Kitchen Shed
      12th April 2016 at 8:25 pm

      Thanks Dannii, I hope you enjoy it 🙂

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    Emily Mayo
    5th August 2016 at 11:29 am

    hi how many calories are in this dish?

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      The Kitchen Shed
      12th August 2016 at 8:03 pm

      Hi Emily, Im not sure how many calories is in this recipe (I dont count calories), but there are some online calorie calculators that might be able to help.

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