NUTRITION

SERVINGS

INGREDIENTS

2 oz Whole wheat penne pasta

5 oz Chicken breast

1 tsp Extra virgin olive oil

0.5 cup Broccoli florets

0.5 cup Zucchini

0.5 cup Red bell pepper

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Parmesan cheese

1 tbsp Lemon juice

1 tsp Fresh parsley

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, dice the chicken breast into bite-sized pieces and season with half of the sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, then remove and set aside.

• 4

  In the same skillet, add the broccoli, zucchini, and bell pepper, sautéing for 4-5 minutes until the vegetables are vibrant and tender-crisp.

• 5

  Stir in the minced garlic and cook for 30 seconds until fragrant, then return the chicken to the pan.

• 6

  Drain the pasta, reserving 2 tablespoons of pasta water, and add both to the skillet along with the lemon juice and remaining seasonings.

• 7

  Toss everything together until well-combined, then garnish with grated parmesan and fresh parsley before serving.