Name: Garlic and herb chicken pasta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, cut into 1-inch pieces; 1.5 oz dry rotini pasta; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 2 tsp lemon juice; 1 1/2 tbsp fresh parsley, chopped; 3/4 tsp salt; 1/2 tsp black pepper; 6 1/3 cups water

Nutrition

Per serving

405 calories

Protein: 40g; 39% of calories
Carbs: 34g; 33% of calories
Fat: 13g; 28% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 10 min

Bring the water and a pinch of the salt to a boil in a large pot. Add the pasta and cook for 10 to 12 minutes until tender. Drain the pasta, reserving a small splash of the cooking water.
While the pasta cooks, heat half the olive oil in a 12-inch skillet over medium-high heat. Season the chicken pieces with half the salt and all of the black pepper. Add the chicken to the skillet and cook for 4 minutes, flip, and cook for 3 to 4 minutes more until browned and cooked through. Done when opaque in the center, 165°F.
Reduce the heat to medium. Add the remaining olive oil and the garlic to the skillet. Cook for 1 minute until the garlic is fragrant but not browned.
Add the cooked pasta, the reserved pasta water, lemon juice, and half the parsley to the skillet. Toss everything together for 1 minute to coat the pasta in the pan sauce. Stir in the remaining salt.

Nutrition

Ingredients

Instructions

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