NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Whole wheat penne

1 cup Asparagus

1 tsp Extra virgin olive oil

1 clove Garlic

1 tbsp Lemon juice

0.5 tsp Lemon zest

1 tsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Parmesan cheese

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

  While the pasta cooks, cut the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and add the chicken, cooking until golden brown and cooked through.

• 4

  Add the trimmed asparagus pieces and minced garlic to the skillet, sautéing for 3-4 minutes until the asparagus is bright green and tender-crisp.

• 5

  Drain the pasta, reserving 2 tablespoons of the pasta water, and add both to the skillet with the chicken and vegetables.

• 6

  Stir in the fresh lemon juice, lemon zest, and chopped parsley, tossing everything together to coat evenly.

• 7

  Serve immediately topped with a sprinkle of grated parmesan cheese for a salty, savory finish.