Pepperoni Pizza Pasta
Combine the flavor of a pepperoni pizza with the ease and health benefits of a chicken pasta dish with this simple pasta recipe. This low-cal pasta recipe is bound to become your favorite weeknight meal.
Notes
If you like this chicken breast recipe, be sure to check out our full collection of the 12 Ways to Jazz up Chicken Breast
Ingredients
- 1/2 pound whole wheat pasta
- 1/2 stick reduced fat pepperoni
- 1/3 cup whole wheat flour
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/2 teaspoon ground oregano, or 2 teaspoons fresh
- 1/2 teaspoon crushed basil, or 2 teaspoons fresh
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 pound boneless skinless chicken breast
- Olive oil (optional)
- 16 ounces tomato sauce
- 1 6-ounce can tomato paste
- 1/2 teaspoon crushed red pepper flakes, or more to taste
Instructions
- Cook pasta according to package directions.
- Dice pepperoni into 1/4-inch cubes. Cook in frying pan over medium heat, allowing the fat from it to render out. Remove from pan and set aside.
- Season flour with salt, pepper, oregano, basil, garlic powder and onion powder.
- Cut chicken into bite-sized chunks. Dredge chicken pieces in seasoned flour until coated. Shake off excess flour and brown in the rendered pepperoni fat (and olive oil, if needed) until the chicken is almost cooked. Remove from pan and set aside.
- Whisk tomato sauce, tomato paste, crushed red pepper flakes and 1/2 cup water together in pan until smooth.
- Return chicken and pepperoni to pan. Bring to simmer and cook, stirring, for 5 to 7 minutes.
- Serve over a bed of pasta.
