Pasta with Chicken and Tempeh

Pasta with Chicken and Tempeh is a delicious and hearty dish that combines tender chicken, nutty tempeh, and al dente pasta in a savory sauce. This unique blend of proteins provides a satisfying meal that's both comforting and nutritious.

Ingredients

• Pasta (fusilli or penne) - 200 grams
• Boneless, skinless chicken breast - 150 grams, diced
• Tempeh - 100 grams, diced
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Red bell pepper - 1 medium, diced
• Zucchini - 1 small, diced
• Soy sauce (low sodium) - 2 tablespoons
• Vegetable broth - 100 ml
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste
• Grated Parmesan cheese (optional) - 2 tablespoons

Steps

1. Bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook for about 5-6 minutes until browned and cooked through.
3. Add the diced tempeh to the skillet and cook for an additional 3-4 minutes until slightly golden.
4. Stir in the minced garlic, red bell pepper, and zucchini. Sauté for about 5 minutes until the vegetables are tender.
5. Pour in the soy sauce and vegetable broth, mixing well. Allow the mixture to simmer for 2-3 minutes, letting the flavors combine.
6. Add the cooked pasta to the skillet, tossing everything together until well combined. Season with salt and black pepper to taste.
7. Remove from heat and stir in the chopped parsley. Serve hot, topped with grated Parmesan cheese if desired.

Nutrition

• Calories: 580
• Protein: 38 g
• Carbs: 65 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 750 mg
• Cholesterol: 70 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein from both chicken and tempeh, supporting muscle growth and repair.
• Rich in fiber from vegetables, promoting digestive health.

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