Description
A vibrant and flavorful dish combining tender chicken, tangy lemon, and fresh vegetables.
Ingredients
Scale
- 8 oz pasta (spaghetti or linguine)
- 1 lb chicken breast, diced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 cup chicken broth
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Grated Parmesan cheese (optional)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
- Add minced garlic and sauté for 1 minute until fragrant.
- Pour in chicken broth, lemon juice, and lemon zest; bring to a simmer.
- Add cherry tomatoes and cook for an additional 3-4 minutes until the tomatoes are softened.
- Toss the cooked pasta into the skillet, mixing until well coated.
- Stir in fresh parsley and adjust seasoning with salt and pepper.
- Serve warm, topped with grated Parmesan cheese if desired.
Notes
Store leftovers in an airtight container in the fridge for up to three days. Reheat with a splash of chicken broth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Italian, pasta, chicken, lemon, quick dinner, weeknight meal