Name: Garlic herb pasta primavera
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 1.5 oz whole wheat penne pasta; 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 1 3/4 tsp olive oil; 2 cloves garlic, minced; 1/2 medium zucchini, sliced into half-moons; 2/3 cup cherry tomatoes, halved; 3/4 tsp salt; 1/2 tsp black pepper; 2 tsp italian seasoning; 2 tsp lemon juice; 1 1/2 tbsp fresh parsley, chopped; 4 1/4 cups water

Nutrition

Per serving

463 calories

Protein: 47g; 40% of calories
Carbs: 42g; 35% of calories
Fat: 13g; 25% of calories

Instructions

Prep 20 min · Cook 0 min

Bring water and a pinch of the salt to a boil in a large pot. Cook the pasta until al dente, about 9 minutes. Reserve a splash of pasta water, then drain.
While pasta cooks, heat half the oil in a 12-inch nonstick skillet over medium-high heat. Season chicken with half the salt and pepper. Sear chicken until browned and cooked through, about 5 minutes. Remove from pan. Done when reaches 165°F.
In the same skillet, heat the remaining oil. Add zucchini and cook until tender-crisp, about 3 minutes. Add garlic, tomatoes, and italian seasoning, cooking for 2 more minutes until tomatoes soften.
Return the chicken and cooked pasta to the skillet. Add lemon juice, the rest of the salt and pepper, and the reserved pasta water. Toss everything together until well coated and hot. Top with fresh parsley.

Nutrition

Ingredients

Instructions

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