Creamy Roasted Red Pepper and Parmesan Quinoa Pasta

cooked NOW Gluten-free Penne Pasta on a plate covered with creamy yellow sauce and broccoli also on plate. Partial view of box of NOW Penne pasta.

Prep time

10 minutes

Cook time

18 minutes

Servings

4 meals

Finding recipes that are gluten-free alternatives to traditional Italian dishes can be a real pain, that’s why our friend Sarah Kesseli created this roasted red pepper and Parmesan pasta dish that uses quinoa pasta in place of traditional white flour pasta. Quinoa pasta is gluten free and offers more protein per serving than traditional store-bought pastas. The recipe strategically uses low-fat cream cheese to cut the fat content, making this dreamy, creamy pasta a meal prepper’s lunch dream come true!

Ingredients

1 box Quinoa Penne Pasta, Organic

1 tablespoon olive oil

1 pound boneless skinless chicken breast, cubed

1 teaspoon garlic, minced

½ teaspoon salt

⅛ teaspoon black pepper

Roasted Red Pepper Parmesan Sauce

1 cup jarred roasted red bell peppers drained

⅓ cup chicken stock

¼ cup grated Parmesan cheese

¼ cup fresh basil + extra for serving

6 ounces low-fat cream cheese, cubed

For Serving

4 cups steamed broccoli

Directions

Combine roasted red peppers, chicken stock, Parmesan cheese, and basil in a food processor. Blend until smooth. Set aside.
Cook pasta according to package directions. While pasta cooks, heat olive oil over medium-high heat in a large skillet. Season cubed chicken with salt and pepper and add to skillet. Brown for 10-12 minutes, occasionally stirring until chicken is fully cooked. Add garlic and cook 1 minute longer.
Reduce heat to medium. Stir roasted bell pepper sauce and cream cheese into the pan with chicken until cream cheese is melted. Drain pasta and add to the pan. Stir well to coat the pasta.
Divide pasta between large compartments of four meal prep containers and top with additional chopped basil. Add steamed broccoli to small compartments.