NUTRITION

SERVINGS

INGREDIENTS

4 oz boneless skinless chicken breast

1 oz whole wheat penne pasta

2 cup broccoli florets

0.5 tbsp extra virgin olive oil

2 tbsp whole wheat breadcrumbs

2 clove garlic

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cook the whole wheat penne in a large pot of boiling salted water until al dente, then drain and reserve a small amount of the cooking water.

• 2

  Toast the breadcrumbs in a dry skillet over medium heat for 2-3 minutes until they become golden and fragrant, then set them aside in a small bowl.

• 3

  In the same skillet, heat the olive oil and sauté the diced chicken breast until browned and cooked through, about 5-7 minutes.

• 4

  Add the broccoli florets and minced garlic to the skillet, cooking for another 4 minutes until the broccoli is tender and the garlic is aromatic.

• 5

  Toss the cooked pasta into the skillet with the chicken and broccoli, adding a splash of reserved pasta water and red pepper flakes to coat everything evenly.

• 6

  Divide the pasta into bowls and finish with a generous sprinkle of the toasted breadcrumbs for a satisfying crunch.