Smoky Chicken, Peppers, and Spinach Pasta Salad
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
8 Servings
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Calories
301 kcal
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Course
Lunch
Smoky Chicken, Peppers, and Spinach Pasta Salad
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This fast and easy recipe that’s ready in 20 minutes has red peppers, orange peppers, and smoked paprika. If you’re a pepper lover, you’ve hit the pepper jackpot. The tangy, sweet, peppery, and smoky sauce the chicken cooks in is poured over and tossed with rotini pasta, spinach, and peppers. I used vegetable rotini to keep things healthier and there’s great texture contrast from the soft pasta, moist and juicy chicken, crunchy vegetables, and it’s versatile. Serve it warm or chilled and it’s great for potlucks, picnics, and parties. It’s healthy, perfect for busy nights, and work or school lunches.
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Ingredients
- 12 ounces rotini pasta cooked according to package directions (I used vegetable rotini)
- ⅓ cup honey
- ¼ cup apple cider vinegar
- 2 tablespoons olive oil for sauce + 1 tablespoon for cooking chicken
- 2 tablespoons lemon juice
- 2 tablespoons light brown sugar packed
- 2 teaspoons smoked paprika
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- ¼ teaspoon cayenne pepper optional and to taste
- about 1 1/4 pounds boneless skinless chicken breasts diced into bite-sized pieces and seasoned with salt and pepper
- 1 ½ to 2 cups 2 heaping handfuls fresh spinach leaves , sliced thinly (chiffonade)
- 1 large red bell pepper seeded and diced small
- 1 large orange bell pepper seeded and diced small
Instructions
- Cook pasta according to package directions, drain, place in a large bowl, and set aside.
- To a medium bowl or large measuring cup, add the honey, vinegar, 2 tablespoons olive oil, lemon juice, brown sugar, smoked paprika, salt, pepper, and stir to combine; set sauce aside.
- To a large skillet, add 1 tablespoon olive oil, add chicken and season with salt and pepper to taste, and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Chicken should be about 90% cooked through.
- Carefully add the sauce, noting that it may bubble up in the first few seconds. Allow sauce to bubble at a medium-fast boil for about 3 to 4 minutes, or until sauce has reduced some and chicken is cooked through. Stir sauce and flip chicken intermittently throughout. You’ll still have quite a bit of sauce in the pan after 3 to 4 minutes which is good because there’s a lot of pasta and vegetables to coat. Allow chicken to rest in pan off the heat while you chop the spinach and peppers.
- Add the spinach, peppers, chicken and all the sauce to the bowl of pasta and stir well to combine. Taste and check for seasoning balance, making any necessary adjustments. Dish can be served warm immediately or can be served as a cold pasta salad. Will keep airtight in the fridge for up to 4 days. Serve cold or reheat gently prior to serving if desired.
Nutrition Information
Show Details
Serving
1
Calories
301kcal
(15%)
Carbohydrates
33g
(11%)
Protein
27g
(54%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
5g
Cholesterol
62mg
(21%)
Sodium
736mg
(31%)
Fiber
3g
(12%)
Sugar
17g
(34%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 301kcal | 15% |
| Carbohydrates | 33g | 11% |
| Protein | 27g | 54% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 62mg | 21% |
| Sodium | 736mg | 31% |
| Fiber | 3g | 12% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
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