Description
A creamy, high-protein pasta dish made with a spicy queso sauce, fire-roasted tomatoes, and Greek yogurt, all tossed with protein-rich pasta for a satisfying, flavorful meal that’s quick, comforting, and energizing.
Ingredients
- 8 oz protein-rich pasta (e.g., chickpea or lentil pasta)
- 1 1/2 cups shredded pepper jack cheese
- 1/2 cup full-fat Greek yogurt
- 1 can (14.5 oz) diced fire-roasted tomatoes (with juice)
- 1 fresh jalapeño or serrano pepper, finely chopped
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika (plus more for garnish)
- 1 cup cooked lean chicken breast, shredded (optional)
- 2 tbsp fresh cilantro, chopped
- Salt and black pepper, to taste
- Reserved pasta water (as needed to thin sauce)
Instructions
- Cook pasta in salted water until al dente. Drain and set aside, reserving 1/2 cup pasta water.
- In a saucepan over medium heat, melt pepper jack cheese and Greek yogurt together.
- Add diced fire-roasted tomatoes (with juice), chopped pepper, garlic powder, onion powder, and smoked paprika. Stir until smooth and creamy.
- Season with salt and pepper. Add pasta water as needed to reach desired consistency.
- Add cooked pasta and optional chicken to the sauce. Stir to coat evenly and warm through.
- Serve topped with cilantro, extra paprika, and jalapeño slices if desired.
Notes
- Substitute Greek yogurt with plain skyr, sour cream, or dairy-free yogurt if needed.
- Adjust spice level by using more or less fresh pepper or adding hot sauce.
- Freeze leftovers for up to 2 months. Reheat with a splash of milk or water to loosen the sauce.
