Name: Garlic herb pasta and chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 3.5 oz boneless skinless chicken breast, cut into 3/4-inch pieces; 3/4 medium zucchini, sliced into half-moons; 1/2 cup protein-plus thin spaghetti; 1 1/2 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tsp italian seasoning; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp red pepper flakes; 1 1/2 tbsp fresh parsley, chopped; 1 tbsp lemon juice; 4 1/4 cups water

Instructions

Prep 15 min · Cook 10 min

Preheat the oven to 400°F. On a small baking sheet, toss the zucchini with half the oil, half the black pepper, and part of the salt. Roast for 15 minutes until tender and browned at the edges.
While the oven heats, bring the water and 1/3 of the salt to a boil in a large pot. Add the pasta and cook for 9 to 11 minutes until al dente. Reserve 1/3 cup of the pasta water before draining.
While the pasta and zucchini cook, heat the remaining oil in a 12-inch skillet over medium-high heat. Season the chicken with the rest of the salt and black pepper. Add the chicken to the skillet and cook for 4 minutes, flip, and cook for 3 to 4 minutes more until browned. Done when opaque and no longer pink in the center, 165°F.
Lower the skillet heat to medium. Add the garlic, italian seasoning, and red pepper flakes. Cook for 1 minute until fragrant. Add the drained pasta, roasted zucchini, and the reserved pasta water a little at a time. Toss for 1 minute until the pasta is glossy and coated. Off the heat, stir in the lemon juice and parsley.

Nutrition

Ingredients

Instructions

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