Chickpea Pasta Recipes Healthy

Chicken Chickpea Pasta Bake {GF, Low Cal} Skinny …

WEBFeb 21, 2018 · Preheat oven to 350 F. Prepare an 8x8 square baking dish by lightly greasing with extra virgin olive oil . Boil the water and prepare …

Rating: 5/5(3)
1. Preheat oven to 350 F. Prepare an 8x8 square baking dish by lightly greasing with extra virgin olive oil.
2. Boil the water and prepare the chickpea pasta according to the package instructions. Drain and rinse with cool water then set aside.
3. Place the onion, garlic and zucchini in a large skillet over medium heat. Sauté 3-4 minutes until onion is translucent.
4. Add the ground chicken, salt, pepper and Italian seasoning. Break up the chicken while it cooks.

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Instant Pot Chickpea Pasta Easy One Pot Meal Bites …

WEBMar 30, 2021 · Stir the pot and make sure the “keep warm” function is on. Add the frozen spinach, salt and garlic powder to the pot. Stir well. Allow …

1. Add pasta to the instant pot. Cover with water.
2. Add marinara sauce over pasta, do not stir.
3. Put the lid on your instant pot, set the vent to "sealing" and turn on high pressure for 2 minutes (see below for cooking time based on what kind of pasta you are cooking).
4. Allow the instant pot to come up to full pressure, cook for 2 minutes and naturally release for 4 minutes (you will see LO:04) then you can manually release the pressure.

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Healthy Monterrey Chicken Pasta {GF, Low Calorie}

WEBApr 26, 2021 · Anything below 150 grams daily carbs is considered low carb. I talk about the importance of fiber and carbs in my free weight …

1. Place the ground chicken breast in a large skillet with 1/4 cup of the chicken broth. Add salt and pepper and bring to medium heat. Break up the meat with a spatual as the meat cooks 4-6 minutes.
2. Once the meat is browned, add the diced tomatoes with juices, diced green chiles, pasta and remaining chicken broth to the skillet. Bring the mixture to a boil then reduce to a simmer and cover. Cook 7-10 minutes until the pasta is cooked.
3. Stir the BBQ sauce and spinach into the skillet and cook until the spinach is wilted. Add the dried parsley, stir again and serve.
4. Store pasta in the refrgierator up to 5 days.

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