NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Whole wheat penne

2 tsp Extra virgin olive oil

3 cloves Garlic

2 tbsp Grated parmesan cheese

0.25 cup Low-sodium chicken broth

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

1 tsp 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

  While the pasta cooks, season the sliced chicken breast evenly with 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 from the pan and set aside.

• 4

  In the same skillet, reduce the heat to medium and add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.

• 5

  Pour in the chicken broth to deglaze the pan, scraping up any flavorful bits from the bottom, and let it simmer for 2 minutes.

• 6

  Add the cooked pasta and seared chicken back into the skillet, tossing with a splash of reserved pasta water to create a light sauce.

• 7

  Remove the skillet from the heat and stir in the grated parmesan cheese and lemon juice until the cheese is melted and the sauce is silky.

• 8

  Garnish with freshly chopped parsley and serve immediately while warm.