Life has been busy! With companies going back to “normal” and work travel picking up, I have had less time to focus on nutrition an new recipes. However, this has also been a blessing because the recipes that I have been creating have been super fast and just as tasty. This has been my go-to for a quick an easy meal or meal prep lately because it doesn’t take a lot of time, it has a great macronutrient ratio for me and it involves one of my favorite flavors…Taco! This recipe creates 3-5 meals depending on how much you want per serving. You can substitute the shrimp with chicken if you prefer. Macros are listed at the bottom!

INGREDIENTS  

• 1 tbsp Olive Oil
• 2 Bell Peppers
• 1 Poblano Pepper
• 1 White Onion
• 2 tbsp Taco Seasoning (low sodium)
• 1 bag of Shrimp (roughly 600-700 grams) – Peeled and Deveined
• 1.5 cup Cherry Tomatoes
• 1 box Banza Penne (8 oz)
• Optional: Jalapenos or Chilies

Instructions

1.  In a large pot, start water for pasta. Cook pasta until al dente. ~10-11. Don’t overcook because when you mix the pasta in later, it will fall apart since it is made of chickpeas.
2. Cut onion and peppers Julien style
3. In a large pot or sauce pan, add olive oil and heat over medium high heat. Once hot, add peppers, onions, and tomatoes.
4. Cover and let cook for 5 minutes and add Taco Seasoning and Pepper to taste.
5. Stir every few minutes until veggies are very soft and then add washed, peeled and deveined shrimp and cook until shrimp are fully cooked and have turned pink.
6. Drain cooked pasta and add pasta to the pot with veggies and shrimp. Stir and serve or save for your lunch tomorrow!

Full Recipe Nutrition:

Macronutrient	Grams
Calories	1561
Protein	137
Net Carbs	175
Fat	32