NUTRITION

SERVINGS

INGREDIENTS

24 oz Boneless skinless chicken thighs

5 oz Whole wheat penne pasta

4 cups Broccoli florets

0.25 cup Sun-dried tomatoes

2 tbsp Extra virgin olive oil

3 cloves Garlic

0.5 tsp Sea salt

0.5 tsp Black pepper

1 tsp Dried oregano

0.25 tsp Red pepper flakes

0.25 cup Fresh parsley

1 tbsp Lemon juice

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole wheat penne according to package directions until al dente.

• 2

  During the last 3 minutes of pasta cooking, add the broccoli florets to the pot to blanch them until tender-crisp.

• 3

  Drain the pasta and broccoli, reserving 0.25 cup of the cooking water, and set aside.

• 4

  Season the chicken thighs evenly with sea salt, black pepper, and dried oregano.

• 5

  Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and sear the chicken for 5 to 7 minutes per side until golden brown and cooked through.

• 6

  Remove the chicken from the skillet, let it rest for 3 minutes, then slice into bite-sized strips.

• 7

  In the same skillet, add the remaining tablespoon of olive oil, minced garlic, sun-dried tomatoes, and red pepper flakes, sautéing for 1 minute until fragrant.

• 8

  Add the cooked pasta, broccoli, and sliced chicken back into the skillet, tossing with the reserved pasta water and lemon juice to coat everything evenly.

• 9

  Garnish the dish with fresh chopped parsley and serve immediately while warm.