Lemon Herb Pasta with Pan-Seared Chicken

Pan-seared chicken breast and al dente spaghetti tossed in a bright, garlicky lemon herb sauce, served with a crisp arugula salad.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 1
• Cuisine: Italian
• Difficulty: Easy
• Cost: $2.49/serving

Dietary

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

Tags

• sauté
• quick
• healthy
• tangy
• savory
• fresh

Ingredients

• 2 ounce spaghetti
• 0.5 chicken breast (boneless, skinless)
• 1 tablespoon olive oil
• 1 clove garlic (minced)
• 0.5 teaspoon dried oregano
• 0.25 cup chicken broth
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh parsley (chopped)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 cup arugula
• 1 tablespoon Italian dressing

Instructions

1. Bring a small pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve 1/4 cup of the pasta cooking water, then drain the spaghetti.
2. While the pasta cooks, pat the chicken breast dry and season with salt and black pepper. Heat 1 teaspoon of olive oil in a medium skillet over medium-high heat. Add the chicken and pan-sear for 5-7 minutes per side, until golden brown and cooked through (internal temperature 165°F). Remove chicken from skillet and slice.
3. Add the remaining olive oil to the same skillet over medium heat. Add minced garlic and dried oregano, cooking for 30 seconds until fragrant.
4. Stir in chicken broth and fresh lemon juice. Bring to a gentle simmer. Add the cooked spaghetti, sliced chicken, reserved pasta water, and chopped fresh parsley. Toss to coat and heat through.
5. While the pasta finishes, toss the arugula with Italian dressing.
6. Serve the Lemon Herb Pasta with Pan-Seared Chicken alongside the arugula salad.

Nutrition (per serving)

• Calories: 509
• Protein: 33.9 g
• Carbohydrates: 48.8 g
• Fat: 20.7 g
• Fiber: 4.7 g
• Sodium: 1607 mg
• Saturated Fat: 2.8 g
• Sugar: 2.6 g
• Cholesterol: 80 mg