Name: Chicken and vegetable pasta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, sliced into thin strips; 2.5 oz rotini pasta; 3/4 medium zucchini, cut into half-moons; 2 cloves garlic, minced; 1 tsp olive oil; 1 tbsp lemon juice; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp red pepper flakes; 1 1/2 tbsp fresh parsley, chopped; 4 cups water

Nutrition

Per serving

501 calories

Protein: 43g; 35% of calories
Carbs: 62g; 50% of calories
Fat: 9g; 16% of calories

Instructions

Prep 15 min · Cook 10 min

Preheat your oven to 425°F. On a half-sheet pan, toss the zucchini with half the olive oil and one third of the salt. Roast until tender and slightly browned, about 15 minutes.
Bring the water and half of the remaining salt to a boil in a large pot. Add the pasta and cook until al dente, about 9 minutes. Reserve a quarter cup of pasta water, then drain the rest.
While the pasta cooks, heat the remaining oil in a 12-inch skillet over medium-high heat. Season the chicken with the remaining salt and the black pepper, then sear until golden and cooked through, about 5 minutes. Done when reaches 165°F.
Reduce heat to low. Add the garlic and red pepper flakes to the skillet and cook for 1 minute. Add the cooked pasta and roasted zucchini. Pour in the reserved pasta water in small additions while tossing constantly to create a light sauce that coats the noodles.
Remove from the heat. Stir in the lemon juice and parsley, then transfer to a plate.

Nutrition

Ingredients

Instructions

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