Name: Garlic herb pasta primavera
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 1.5 oz whole wheat penne; 1/2 medium zucchini, sliced into half-moons; 2/3 cup cherry tomatoes, halved; 3/4 yellow bell pepper, sliced; 1 1/2 tsp extra virgin olive oil; 2 cloves garlic, minced; 2 tsp Italian seasoning; 3/4 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice; 1 1/2 tbsp fresh parsley, chopped; 4 cups water

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the zucchini, tomatoes, and bell pepper with one third of the olive oil, half the Italian seasoning, and a pinch of salt and pepper. Roast for 20 minutes until the vegetables are tender and slightly charred.
While the vegetables roast, bring a large pot of salted water to a boil. Add the pasta and cook for 9 to 11 minutes until al dente. Reserve 3 tablespoons of the pasta water, then drain the noodles.
Season the chicken with salt, pepper, and the remaining Italian seasoning. Heat a skillet over medium-high heat with one third of the olive oil. Cook the chicken for 5 to 6 minutes, flip, and cook for 5 to 6 minutes more until the center is opaque and the temperature reaches 165°F. Remove from the pan and let rest for 5 minutes.
Wipe the skillet and lower the heat to medium. Add the remaining oil and the garlic. Stir for 1 minute until fragrant but not browned, then stir in the lemon juice and reserved pasta water.
Add the cooked pasta and roasted vegetables to the skillet. Toss for 1 minute until the sauce is glossy and coats the noodles. Stir in half the parsley and season with salt. Slice the chicken, place it over the pasta, and garnish with the remaining parsley.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes