High Protein Penne Arrabbiata
Fuel your body and tantalize your taste buds with this High Protein Penne Arrabbiata—a modern twist on the classic Italian favorite! This dish combines tender, skillet-seared chicken breast and nutrient-rich lentil penne for a protein-packed powerhouse meal. The fiery arrabbiata sauce, made with fragrant garlic, red chili flakes, and crushed tomatoes, delivers a bold and satisfying flavor, balanced perfectly with fresh basil and a sprinkle of Parmesan cheese. Ready in just 40 minutes, this healthy, high-protein recipe is ideal for busy weeknight dinners or post-workout meals. Plus, it's gluten-free thanks to the lentil pasta! Pair it with a crisp green salad and enjoy a wholesome, invigorating meal that doesn’t compromise on taste. Perfect for fitness enthusiasts and pasta lovers alike!
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Recipe Information
Ingredients
- 300 grams chicken breast
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 4 cloves garlic cloves
- 1 teaspoon red chili flakes
- 400 grams canned crushed tomatoes
- 1 teaspoon dried oregano
- 10 fresh basil leaves
- 250 grams lentil penne pasta
- 50 grams parmesan cheese
- 2 liters water
Instructions
Season the chicken breast with half of the salt and pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken breast and cook for 6-7 minutes on each side or until fully cooked. Remove from the skillet and let it rest for a few minutes. Slice into strips and set aside.
In the same skillet, add the remaining olive oil. Add minced garlic and red chili flakes, and sauté for about 1 minute until fragrant.
Add the canned crushed tomatoes and dried oregano to the skillet. Bring to a simmer and reduce the heat to low. Cook the sauce for about 15 minutes until slightly thickened.
While the sauce is simmering, bring 2 liters of water to a boil in a large pot. Add the remaining salt, then add the lentil penne pasta. Cook according to package instructions, usually about 7-9 minutes, until al dente. Drain and set aside.
Stir the sliced chicken breast into the sauce and let it heat through for about 2 minutes.
Add the cooked pasta to the sauce and toss gently to coat the pasta evenly with the sauce.
Tear the fresh basil leaves and sprinkle them over the pasta.
Serve hot, garnished with grated parmesan cheese on top.
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.7 g | 19% | |
| Saturated Fat | 3.9 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 772 mg | 34% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 4.6 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 236 mg | 18% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 915 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
