Lemon-Herb Chicken & Pasta with Green Salad
A vibrant and quick pasta dish featuring tender chicken breast, a bright lemon-herb sauce, and a side of fresh green salad.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 2
- Cuisine: Italian
- Difficulty: Easy
- Cost: $2.29/serving
Dietary
- Nut-Free
- Dairy-Free
- Egg-Free
- Low-Sugar
- Low-Fat
- Low-Saturated-Fat
- Low-Cholesterol
- Low-Calorie
Tags
- quick
- healthy
- tangy
- classic
- budget-friendly
Ingredients
- 6 ounce chicken breast (boneless, skinless, cut into thin strips)
- 2 teaspoon Italian seasoning
- 1 tablespoon olive oil
- 4 ounce spaghetti
- 0.5 cup chicken broth
- 1 tablespoon lemon juice
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
- 2 cup mixed green salad
- 2 tablespoon salad dressing
Instructions
- Bring a pot of salted water to a boil. Add the 4 ounces spaghetti and cook according to package directions until al dente. Drain, reserving 1/4 cup of the pasta water, then set aside.
- While pasta cooks, season the 6 ounces chicken breast strips with 1 teaspoon Italian seasoning, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 4-6 minutes, or until cooked through and lightly browned. Remove chicken from skillet and set aside.
- To the same skillet, add 1/2 cup chicken broth, 1 tablespoon lemon juice, and the remaining 1 teaspoon Italian seasoning. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Return the cooked chicken and drained pasta to the skillet. Toss everything together, adding a splash of the reserved pasta water if needed to create a light sauce. Serve immediately with a side of 2 cups mixed green salad dressed with 2 tablespoons salad dressing.
Nutrition (per serving)
- Calories: 411
- Protein: 26.9 g
- Carbohydrates: 47.8 g
- Fat: 13.5 g
- Fiber: 4.3 g
- Sodium: 691 mg
- Saturated Fat: 1.8 g
- Sugar: 3.3 g
- Cholesterol: 60 mg