Description
A quick and wholesome pasta dish combining chicken, vibrant vegetables, and zesty lemon flavors, perfect for busy weeknights.
Ingredients
- 2 Chicken breasts, boneless skinless
- 1 cup Broccoli florets
- 1 cup Cherry tomatoes
- 3 cloves Garlic, minced
- 1/2 Lemon, Juice of
- 1/2 tsp Oregano, dried
- 1 Parsley or basil, fresh, chopped
- 1 Red bell pepper, thinly sliced
- 1 cup Snap peas or green beans
- 1 Zucchini, sliced
- 1 squeeze Lemon juice
- 8 oz Penne or rotini
- 1/2 tsp Red pepper flakes
- Salt and pepper to taste
- 2 tbsp Olive oil
- 1 tbsp Butter
- 1/2 cup Parmesan cheese, grated
- 1/3 cup Reserved pasta water
- More Parmesan cheese for serving
Instructions
- Cook the pasta according to package instructions, remembering to reserve 1/3 cup of the pasta water before draining.
- Heat the olive oil and butter in a large skillet over medium heat.
- Season the chicken breasts with salt, pepper, and oregano, then cook until they’re golden and cooked through. Remove the chicken and set it aside.
- Add garlic, broccoli, red bell pepper, zucchini, and snap peas to the same skillet, sautéing until tender.
- Add cherry tomatoes and cook just until they start to soften.
- Lower the heat and add the cooked pasta, reserved pasta water, chicken, lemon juice, and red pepper flakes, tossing everything together to combine.
- Stir in the grated Parmesan cheese, adjusting seasoning as necessary.
- Garnish with fresh parsley or basil, and serve with extra Parmesan on top.
Notes
Feel free to swap in any vegetables you have on hand; this dish is forgiving and flexible.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian