Protein Chicken Pasta Recipe
This vegan protein chicken pasta delivers hearty texture, rich flavor, and solid plant protein without animal ingredients.It works for busy dinners, post-workout hunger, and women who refuse bland meals.
Ingredients
- Protein pasta lentil or chickpea: 180 g (dry)
- Vegan chicken strips soy or pea protein: 220 g
- Olive oil: 2 tbsp
- Onion finely sliced: ½ cup
- Garlic minced: 1 tsp
- Bell pepper sliced: ½ cup
- Unsweetened plant milk: ¾ cup
- Nutritional yeast: 2 tbsp
- Black pepper: ½ tsp
- Salt: ¾ tsp
- Dried oregano: 1 tsp
- Chili flakes optional: ¼ tsp
- Fresh basil or parsley chopped: 2 tbsp
Instructions
- Boil pasta in salted water according to package instructions.
- Drain and set aside.
- Heat olive oil in a pan over medium heat.
- Add onion and sauté 3 minutes until soft.
- Add garlic and cook 30 seconds until fragrant.
- Add vegan chicken using 220 g.
- Cook 5–6 minutes until lightly golden.
- Add bell pepper and cook 2 minutes.
- Lower heat and pour in plant milk.
- Stir in nutritional yeast, oregano, salt, and pepper.
- Simmer 3–4 minutes until slightly thick.
- Add cooked pasta and toss gently.
- Sprinkle chili flakes if using.
- Garnish with fresh herbs and serve warm.
Notes
Nutritional Values (Per Serving)
- Calories: 450 kcal
- Total Fat: 13 g
- Saturated Fat: 1.8 g
- Carbohydrates: 48 g
- Fiber: 8 g
- Protein: 30 g
Vitamins & Minerals (Per Serving %)
- Vitamin B12: 40%
- Iron: 30%
- Magnesium: 24%
- Zinc: 22%
- Phosphorus: 28%
Additional Notes / Tips to Enhance the Flavor
Add mushrooms for extra umami confidence.Swap basil with parsley if moods shift.
Meal-prep friendly and reheats without sulking.