Broccoli Pineapple and Red Beet Pasta with Chicken
A family-friendly, quick weeknight dinner that will make your evening so much easier.
Servings: 2
Calories: 491kcal
Ingredients
- 9 oz skinless boneless chicken breast cut into bite-size pieces
- 1 cup pineapple diced
- 1 cup red beet (raw) finely diced
- 2 cups broccoli small florets
- 2 cups tomato chopped
- 1/2 cup onion chopped
- 2 clove clove of garlic minced
- 1 tablespoon fresh grated ginger (1-inch = about 1 tbsp grated = 1 tsp powder
- 1 tablespoon paprika powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- sea salt to taste
- black pepper to taste
- 2-2.5 cups whole wheat fusili uncooked
Instructions
- In a large pot or skillet, saute onion over medium heat. After 2 minutes add garlic and ginger. Cook for 2-3 minutes. Stir regularly.
- Add chicken, oregano, garlic powder, and paprika powder. Cook until slightly browned. Stir regularly.
- Add red beet, pineapple broccoli, tomatoes, and water. Season with salt and pepper, stir well. Cover cooked for 15 minutes. add more water if needed
- Meanwhile cook pasta in lightly salted water.
- When the sauce is nicely thickened, add pasta. Stir well and serve.