Chicken and Garden Pasta

Quick-cooking chicken breast seasoned with lemon and herbs, tossed with whole wheat pasta, tender zucchini, and sweet cherry tomatoes for a bright and satisfying meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $2.12/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Sodium
• Low-Sugar
• High-Protein
• High-Fiber

Tags

• quick
• healthy
• comfort food
• savory
• fresh
• stir-fry

Ingredients

• 10 ounce chicken breast (boneless, skinless, cut into 1-inch pieces)
• 8 ounce whole wheat spaghetti
• 2 tablespoon olive oil
• 1 zucchini (medium, quartered lengthwise and sliced)
• 1 cup cherry tomatoes (halved)
• 2 clove garlic (minced)
• 0.5 teaspoon dried oregano
• 0.5 teaspoon dried basil
• 0.25 teaspoon black pepper (ground, to taste)
• 0.25 teaspoon salt (to taste)
• 0.25 cup low-sodium chicken broth
• 2 tablespoon lemon juice (freshly squeezed)
• 2 tablespoon Parmesan cheese (grated)

Instructions

1. Bring a large pot of water to a boil. Cook the whole wheat spaghetti according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining, then drain the spaghetti and set aside.
2. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken breast pieces with 1/8 teaspoon of salt and 1/8 teaspoon of black pepper.
3. Add the seasoned chicken to the hot skillet and cook for 4-6 minutes, or until golden brown and cooked through. Remove the cooked chicken from the skillet and set aside.
4. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the zucchini and cherry tomatoes and sauté for 3-5 minutes, until the zucchini is tender-crisp and the tomatoes begin to soften. Add the minced garlic, dried oregano, and dried basil, and cook for another minute until fragrant.
5. Return the cooked chicken to the skillet with the vegetables. Pour in the low-sodium chicken broth and fresh lemon juice. Stir to combine.
6. Add the drained spaghetti to the skillet. Toss everything together, adding a splash of the reserved pasta cooking water if the sauce seems too dry. Taste and adjust seasoning with additional salt and black pepper, if desired.
7. Serve immediately, topped with optional grated Parmesan cheese if desired.

Notes

Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water or broth to loosen the sauce.

Nutrition (per serving)

• Calories: 445
• Protein: 46.2 g
• Carbohydrates: 44.5 g
• Fat: 11 g
• Fiber: 8.7 g
• Sodium: 95 mg
• Saturated Fat: 1.7 g
• Sugar: 3.4 g
• Cholesterol: 105 mg