This Low Calorie Chicken Parmesan Pasta Rigatoni Recipe is just 290 calories and is hands down the best you’ve ever had!. I know many chicken parmesan pasta skillet recipes call for you to bake it after, but I took it a step further! You add a breadcrumb and cheese mixture to the top before serving. My Italian ancestors would be proud!
Ingredients You’ll Need:
- 1 16- ounce box of Rigatoni Pasta
- Olive oil spray
- 1 boneless skinless chicken breast
- 1 red bell pepper chopped
- 1 yellow onion chopped
- 2 cloves garlic minced
- 1 cup marinara sauce homemade or organic store-bought
- 1 tablespoon breadcrumbs Italian, Panko, or gluten-free
- 1 tablespoon grated parmesan cheese
- 1 teaspoon Italian Seasoning
- ½ teaspoon garlic salt
Low Calorie Chicken Parmesan Pasta Rigatoni
Healthy Chicken Parmesan Pasta Rigatoni Meal Prep and Storage
Meal Prep: I love to meal prep this healthy recipe! I make it ahead of time (often for dinner- then store the leftovers as meal prep dinners) and move to either individual meal prep containers, or family sized containers.
Storage: Will hold for 5 days in the fridge or 1 month in the freezer.
Reheating: Reheat in the microwave for 1-2 minutes
Low Calorie Chicken Parmesan Pasta Rigatoni
Low Calorie Chicken Parmesan Pasta Rigatoni
Ingredients
- 1 16- ounce box of Rigatoni Pasta
- Olive oil spray
- 1 boneless skinless chicken breast
- 1 red bell pepper chopped
- 1 yellow onion chopped
- 2 cloves garlic minced
- 1 cup marinara sauce homemade or organic store-bought
- 1 tablespoon breadcrumbs Italian, Panko, or gluten-free
- 1 tablespoon grated parmesan cheese
- 1 teaspoon Italian Seasoning
- ½ teaspoon garlic salt
Instructions
- Cook the pasta according to the package.
- Meanwhile, heat a large skillet or dutch oven over medium heat, and spray with olive oil.
- Add in the chicken breast, bell pepper and onion. Cook for 10 minutes until the chicken is cooked through (you can cut the chicken up to speed up the process if you're in a rush).
- Remove the chicken from the skillet and add in the garlic.
- While the garlic cooks for 2 minutes, shred the chicken with two forks and add back to the skillet.
- Drain the pasta, and then add to the skillet along with the marinara sauce.
- Mix together and cook until the marinara sauce is hot, about 5 minutes.
- Meanwhile, in a small bowl, mix the breadcrumbs, parmesan cheese, Italian seasoning and garlic salt together.
- Sprinkle the breadcrumb mixture over the top of the skillet and serve hot.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Chicken Parmesan Pasta
More Weight Loss Recipes:
Lose Weight By Eating Cookbooks
Pin This Recipe to Pintrest:
Pingback: Cajun Pasta Recipes - Lose Weight By Eating