May 18, 2022
Roasted Chicken Pasta
This pasta sauce is rich from the bacon and olive oil with sweet pops from the sautéed onions, and bright acidity from the tomatoes. A bit of spinach and parmesan round the dish nicely for a delicious Italian-inspired meal. The bacon can be prepared several days ahead. Likewise roasting and shredding the thighs ahead means this dish can come together fast.
Servings: 2
Calories: 646kcal
Ingredients
- 1/2 pound chicken thighs boneless and skinless
- 6 slices bacon chopped into 1/2” crosscut segments
- 1/2 yellow onion diced
- 2 cloves garlic minced
- 14.5 ounce can of diced fire roasted tomatoes
- 1/2 tablespoon basil dried
- 1 teaspoon fish sauce or anchovy paste, optional, adds umami and you won’t taste it
- 4 cups baby spinach
- 1/4 cup of Parmesan grated, or your favorite dairy-free alternative, or omit
- salt and pepper to taste
- 1 tablespoon olive oil or more as needed
- 4 ounces soybean pasta or lupin flour, or kelp noodle pasta of choice
Instructions
- Preheat the oven to 425ºF and line a rimmed baking sheet with foil. Rub with a bit of avocado oil and lay chicken thighs on top. Season with salt and pepper to taste. Bake for 20-25 minutes flipping half way through at 425ºF, or until 165ºF and allow to cool. Once the meat is cool, gently shred and set aside.
- Bring 8 cups of generously salted water to a boil in a large pot.
- While the chicken bakes, prepare the sauce. Heat a large nonstick pan over medium-high heat. Add the bacon and cook until crisp over medium high heat, stirring occasionally, about 5-10 minutes. Transfer the bacon to a paper towel lined plate and set aside.
- Pour off all but 1 tablespoon bacon grease. Add the onion and cook, stirring occasionally until they are soft and translucent, about 5 minutes more. Add the garlic and cook until fragrant, about 1 minute more. Stir in the tomatoes, basil, and fish sauce. Cook on high heat for about 10 minutes, or until there is little to no liquid remaining. Remove from heat, stir in the spinach and cover the pan to wilt.
- Add pasta to the boiling water and stir to separate the noodles. Cook until al dente, about 3 to 5 minutes. Drain thoroughly and then add to the reserved sauce. Drizzle with olive oil, sprinkle with Parmesan, and serve.
Notes
Protein:Energy Quotient [calories]: 0.7
Nutrition without the pasta: Calories: 551 cal, Carbs: 7g, Fiber: 2g, Fat: 41g, Protein: 37g, Protein:Energy Quotient [calories]: 0.57
Nutrition Facts
Roasted Chicken Pasta
Amount per Serving
Calories
646
% Daily Value*
Fat
43
g
66
%
Saturated Fat
13
g
81
%
Trans Fat
1
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
19
g
Cholesterol
160
mg
53
%
Sodium
1023
mg
44
%
Potassium
817
mg
23
%
Carbohydrates
17
g
6
%
Fiber
7
g
29
%
Sugar
4
g
4
%
Protein
50
g
100
%
Vitamin A
5803
IU
116
%
Vitamin C
20
mg
24
%
Calcium
235
mg
24
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @PrimalWellnessCoaching or tag #PrimalWellnessCoaching!
