NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Whole wheat penne

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tbsp Extra virgin olive oil

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Place the broccoli florets and sliced red bell peppers on the sheet, drizzle with 0.5 tablespoon of olive oil and a pinch of sea salt, and roast for 18 minutes until tender.

• 3

  Bring a large pot of salted water to a boil and cook the whole wheat penne until al dente, reserving 2 tablespoons of the starchy pasta water before draining.

• 4

  Season the chicken breast with sea salt and black pepper, then sear in a large skillet over medium heat with the remaining 0.5 tablespoon of olive oil until golden and cooked through.

• 5

  Slice the chicken into bite-sized strips and set aside; in the same skillet, add the minced garlic and sauté for 1 minute until highly aromatic.

• 6

  Toss the cooked pasta, roasted vegetables, and chicken into the skillet with the reserved pasta water, red pepper flakes, and fresh parsley to combine before serving.