Chickpea and lentil pastas are a higher fiber, higher protein option for people with diabetes or prediabetes. They are more filling than regular pasta and the fiber content helps reduce blood sugar spikes after eating. There are many brands to choose from like Banza, Tolerant or Barilla Chickpea pasta. Even Aldi has their own Simply Nature chickpea pasta! Try this pasta dish that’s packed with vegetables and protein for more balanced blood sugars and enjoy the leftovers for lunch the next day.

To save time at dinner, I like to precook the pasta and the bacon the day before or earlier in the day. You can also pre-chop your veggies so all the ingredients are ready to throw in the pan.

Makes 4 large servings

Ingredients

• 8 oz Tolerant Lentil Penne Pasta, cooked according to package directions, drained and set aside
• 2 medium zucchini, chopped
• 1 1/2 cups cherry tomatoes, halved
• 1/2 cup shredded mozzarella cheese
• 1/4 cup shredded parmesan cheese
• 5 strips cooked bacon
• 3 cloves garlic, minced
• 2 boneless skinless chicken breasts (10-12 oz total)
• 1 tbsp olive oil
• 1/4 tsp crushed red pepper
• 2 tbsp fresh chopped basil
• salt and pepper to taste

Make it

1. Preheat oven to 375 degrees. Line a baking sheet with foil. Place chicken breasts on foil. Sprinkle with salt and pepper or your favorite seasoning mix. Put chicken in the oven and cook for about 20 minutes or until internal temperature of the chicken is 160 degrees. Set aside when it’s done.
2. Meanwhile, add olive oil to a large skillet over medium heat. Warm for 1 minute and add chopped zucchini. Let it cook for 1-2 minutes, stir and cook 1 minute more.
3. Reduce heat to low. Add garlic to the pan. Stir to mix. Add chopped bacon to pan and stir. As bacon starts to warm, add chopped tomatoes and basil to the pan. Stir to combine. Add crushed red pepper.
4. Add cooked pasta to the pan and stir to combine with veggie mixture. Add mozzarella and parmesan cheeses.
5. Slice chicken breasts and serve with pasta.

Approximate nutrition information: 485 calories, 15 g fat, 4 g saturated fat, 525 mg sodium, 42 g carbohydrate, 11 g fiber, 45 g protein.

Spice this meal up as much, or as little, as you like. The broccoli slaw makes a great cooking short cut and tends to last longer than lettuce salads. If you are vegetarian, swap the shrimp for extra firm tofu.

Looking for taco plates like these? They are my favorite! Find them here.

Makes 4 servings

Slaw Ingredients

• 1 bag broccoli slaw
• 1 avocado, peeled and diced
• 1/2 of a mango, peeled and diced
• 1 orange or red bell pepper, chopped
• 2 tbsp avocado oil
• 1/2 lime, juiced
• 1/8 tsp each salt and pepper

Shrimp Taco Ingredients

• 1 lb shrimp, peeled and deveined, tails removed
• 1 tbsp avocado oil
• 1 packet taco spice
• 1/2 lime, juiced
• Tortillas (corn, Siete brand, or low carb)
• Salsa
• Optional: shredded lettuce, jalapenos, additional avocado, chopped bell peppers for toppings.

Make it

1. In a large bowl, combine the avocado oil, juice from half of the lime, salt and pepper. Stir to combine. Add the other slaw ingredients to the bowl and toss to combine. Refrigerate until ready to eat.
2. In a large skillet over medium heat, add avocado oil.
3. Add shrimp to pan. Let cook over medium heat, stirring occasionally. After 2 to 3 minutes, sprinkle shrimp with taco seasoning. You might only need 1/2 of the packet. Continue to cook another 8-10 minutes until shrimp are pink and cooked through. Sprinkle lime juice from other lime half over the cooked shrimp.
4. Assemble shrimp tacos with toppings of your choice! Serve with avocado slaw.

Approximate nutrition information: 470 calories, 19 g fat, 2 g saturated fat, 1300 mg sodium 54 g carbohydrate, 9 g fiber, 23 g protein