Ingredients
1 lb boneless, skinless chicken breast
8 oz whole wheat pasta
1 can (14 oz) diced tomatoes
1 red bell pepper, chopped
1 yellow onion, diced
3 cloves garlic, minced
2 tbsp chili powder
1 tbsp ground cumin
1 tsp smoked paprika
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
2 cups shredded cheddar cheese (optional garnish)
Instructions
Preheat oven to 375°F (190°C)
Heat olive oil in a large oven-safe skillet over medium-high heat
Brown chicken breasts for 4-5 minutes per side; transfer to oven and bake 10-12 minutes until fully cooked
Return to stovetop, add onion, garlic, bell pepper, chili powder, cumin, smoked paprika, salt, and pepper
Sauté 5 minutes until vegetables soften
Add diced tomatoes and simmer 5 minutes
Cook pasta separately according to package instructions
Toss cooked pasta directly into skillet, coating evenly with chili mixture
Garnish with shredded cheese if desired
Notes
Browning chicken before baking ensures juiciness
Canned tomatoes ensure consistent acidity and flavor
Smoked paprika enhances depth without adding sodium
Add 1 cup frozen corn or kidney beans for extra fiber and protein
Store leftovers in airtight containers up to 3 days
- Prep Time: 15
- Cook Time: 25
- Category: High Protein Meals
- Method: Stovetop
- Cuisine: American Fusion
- Diet: High Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 520mg
- Fat: 11g
- Saturated Fat: 4g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 65mg