Ingredients
Scale
- 8 oz of short pasta such as penne or linguine
- 2 boneless, skinless chicken breasts, sliced into strips
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 cup freshly squeezed lemon juice
- Zest of 1 lemon
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
- Optional: Cherry tomatoes for garnish
Instructions
- Slice the chicken breasts into thin strips and season with salt and pepper.
- Bring a large pot of salted water to a boil, add pasta, and cook until al dente. Drain and set aside.
- Heat olive oil in a skillet over medium-high heat. Add chicken strips and cook for 5-7 minutes until golden and cooked through. Remove and set aside.
- In the same skillet, add a bit more olive oil if needed and sauté minced garlic until fragrant (~30 seconds). Add lemon juice and zest, stirring to combine.
- Add cooked pasta and chicken into the skillet, tossing to coat with the sauce. Stir in grated Parmesan and chopped parsley. Season with extra salt and pepper to taste.
Notes
- Use fresh lemon juice for optimal tang and flavor.
- Opt for whole wheat or gluten-free pasta to enhance health benefits.
- Serve immediately to enjoy the best texture and freshness.
- Add cherry tomatoes for a pop of color and extra freshness.
- Reheat leftovers gently on the stove with a splash of water or lemon juice to preserve moisture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: Italian-American
- Diet: Healthy
Nutrition
- Serving Size: 1 plate (about 1¼ cups)
- Calories: 410 kcal Kcal
- Sugar: 4g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg