Ground Chicken & Bell Pepper Quinoa Fusilli

Name: Ground Chicken & Bell Pepper Quinoa Fusilli
Ingredients: 200g Ground chicken (lean); 100g dry Quinoa fusilli; 1.5 cups diced Bell peppers (mixed colors); 1 cup Tomato sauce (low-sugar); 1/2 chopped Onion; 2 cloves minced Garlic; 1 tsp Olive oil; 1 tsp each Paprika + cumin; to taste Salt + pepper

A recipe from the Bmarchai Recipes collection.

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Ground Chicken & Bell Pepper Quinoa Fusilli

Nutrition (per serving)

520Calories

60 gProtein

48 gCarbs

14 gFat

6 gSugar

720 mgSalt

Ingredients

200g Ground chicken (lean)
100g dry Quinoa fusilli
1.5 cups diced Bell peppers (mixed colors)
1 cup Tomato sauce (low-sugar)
1/2 chopped Onion
2 cloves minced Garlic
1 tsp Olive oil
1 tsp each Paprika + cumin
to taste Salt + pepper

Method

Cook quinoa fusilli in boiling salted water for 8–10 minutes until al dente. Drain and set aside.
Heat olive oil in a large pan over medium heat. Add chopped onion and minced garlic, sauté 2 minutes.
Add ground chicken, season with salt, pepper, paprika, and cumin. Cook 5–7 minutes, breaking it up, until fully cooked.
Add diced bell peppers. Cook 4–5 minutes until tender-crisp.
Stir in tomato sauce and simmer 5 minutes to blend flavors.
Add cooked pasta to the pan. Toss for 1–2 minutes to coat. Serve hot.