Name: Chicken and cheese pasta primavera
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, thinly sliced; 1/4 cup protein-plus thin spaghetti; 3.5 oz broccoli florets, cut into small pieces; 3 1/2 tbsp light string cheese, pulled into thin shreds; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 3/4 tsp salt; 1/2 tsp black pepper; 8 1/2 cups water

Nutrition

Per serving

396 calories

Protein: 46g; 45% of calories
Carbs: 31g; 30% of calories
Fat: 11g; 25% of calories

Ingredients

9 items

5 oz boneless skinless chicken breast, thinly sliced
¼ cup protein-plus thin spaghetti
3½ oz broccoli florets, cut into small pieces
3½ tbsp light string cheese, pulled into thin shreds
1 tsp extra virgin olive oil
2 cloves garlic, minced
¾ tsp salt
½ tsp black pepper
8½ cups water

Instructions

Prep 15 min · Cook 10 min

Fill a large pot with the water and a pinch of the salt. Bring to a boil over high heat. Add the pasta and cook for 10 minutes until tender. Drain the pasta, reserving a splash of the cooking water.
While the pasta water boils, heat the olive oil in a 12-inch skillet over medium-high heat. Add the chicken and season with half the remaining salt and the black pepper. Sauté for 5 minutes, flipping once, until browned and cooked through. Done when opaque in the center, 165°F.
Add the broccoli and garlic to the skillet with the chicken. Add the reserved splash of pasta water, cover with a lid, and steam for 3 to 4 minutes until the broccoli is bright green and crisp-tender.
Turn off the heat. Add the cooked pasta and the shredded string cheese to the skillet. Toss everything together for 1 minute until the cheese is melted and stringy, then season with the remaining salt.

Nutrition

Ingredients

Instructions

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