Lemon chicken and vegetable pasta

Summary

Dive into the vibrant world of Lemon chicken and vegetable pasta! A tantalizing mix of zesty chicken, wholesome pasta, and crunchy veggies, this dish is the culinary equivalent of a warm summer’s day. It’s not just food; it’s an experience. Ready to unlock the magic?

Ingredients

  • Chicken breasts, thinly sliced: 2 (approx. 300 grams)
  • Penne pasta: 8 oz (225 grams)
  • Fresh lemon juice: 3 tablespoons (45 ml)
  • Olive oil: 2 tablespoons (30 ml)
  • Garlic cloves, minced: 3
  • Broccoli florets: 1 cup (150 grams)
  • Cherry tomatoes, halved: 1 cup (150 grams)
  • Yellow bell pepper, sliced: 1
  • Fresh basil leaves, chopped: 10
  • Salt: ½ teaspoon (2.5 ml)
  • Black pepper: ¼ teaspoon (1.25 ml)
  • Grated parmesan cheese (optional): to taste

Total Time: 35 minutes

Whip up a feast for two. Serves 2.

Nutritional Info (Per serving)

  • Calories: 565 kcal
  • Proteins: 42g
  • Fats: 15g
  • Carbohydrates: 67g
  • Fibre: 8g
  • Sodium: 580mg

The Magic Behind the Meal

  1. Start the clock.
    Boil a pot of water.
    Add a pinch of salt.
    And in goes the penne pasta.
    Give it about 10 minutes, or until it’s al dente.
  2. Meanwhile, in a pan!
    Medium heat, please.
    Pour in that olive oil.
    Then the chicken slices, cook until golden on both sides.
    Remember, you want it juicy!
  3. Flavor kick time.
    Garlic joins the chicken.
    Fry for 1-2 minutes.
    But be wary, don’t let the garlic burn!
  4. Veggie party.
    Toss in broccoli, bell pepper, and cherry tomatoes.
    Keep it moving, 5 minutes or so.
    You want them vibrant, not mushy!
  5. The grand union.
    Drain the pasta and add it to the chicken and veggies.
    Lemon juice drizzle! It’s all coming together.
    Season with salt, pepper, and toss in that fresh basil.
    Give it a good mix.
  6. Almost there.
    Serve hot!
    And if you’re feeling cheesy, sprinkle on some parmesan.

Tips From the Kitchen Counter

  1. Always zest your lemon before juicing.
    That zest can be added for an extra citrus punch.
  2. Don’t overcrowd the pan.
    It makes the chicken steam rather than fry.
  3. Opt for whole wheat pasta.
    It’s healthier and adds a rustic touch to the dish.
  4. Fresh veggies matter.
    They hold their shape better and are packed with nutrients.

Plating it Right

  • Got some fresh rocket leaves?
    Toss them on the side.
  • Drizzle a bit of olive oil.
    Maybe a sprinkle of chili flakes for that added kick.
  • A slice of garlic bread wouldn’t hurt either.
  • Drink?
    A cold iced tea complements the lemony freshness.

in conclusion

Lemon chicken and vegetable pasta isn’t just another dish on the menu; it’s a testament to the power of simple ingredients coming together. What makes this dish stand out, you ask? It’s the balance – the tender chicken slices, the tang of fresh lemon, and the crunch of fresh vegetables. With AH7 guiding you, you’re not just cooking; you’re crafting an experience. Remember, every twist of pasta and every bite of chicken is a step towards a healthier you. So, why wait? Embrace the zest of life with Lemon chicken and vegetable pasta! Remember, every forkful is filled with flavor, nutrition, and love. So, the next time you’re thinking of a pasta dish, let it be this!

Lemon chicken and vegetable pasta

Dive into the vibrant world of Lemon chicken and vegetable pasta! A tantalizing mix of zesty chicken, wholesome pasta, and crunchy veggies, this dish is the culinary equivalent of a warm summer’s day. It’s not just food; it’s an experience. Ready to unlock the magic?
5 from 1 vote
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Total Time: 35 minutes

Nutritions

Nutrition Facts
Lemon chicken and vegetable pasta
Amount per Serving
Calories
565
% Daily Value*
Fat
 
15
g
23
%
Sodium
 
580
mg
25
%
Carbohydrates
 
67
g
22
%
Fiber
 
8
g
33
%
Protein
 
42
g
84
%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • Chicken breasts thinly sliced: 2 (approx. 300 grams)
  • Penne pasta: 8 oz 225 grams
  • Fresh lemon juice: 3 tablespoons 45 ml
  • Olive oil: 2 tablespoons 30 ml
  • Garlic cloves minced: 3
  • Broccoli florets: 1 cup 150 grams
  • Cherry tomatoes halved: 1 cup (150 grams)
  • Yellow bell pepper sliced: 1
  • Fresh basil leaves chopped: 10
  • Salt: ½ teaspoon 2.5 ml
  • Black pepper: ¼ teaspoon 1.25 ml
  • Grated parmesan cheese optional: to taste

Instructions

  • Start the clock.
  • Boil a pot of water.
  • Add a pinch of salt.
  • And in goes the penne pasta.
  • Give it about 10 minutes, or until it’s al dente.
  • Meanwhile, in a pan!
  • Medium heat, please.
  • Pour in that olive oil.
  • Then the chicken slices, cook until golden on both sides.
  • Remember, you want it juicy!
  • Flavor kick time.
  • Garlic joins the chicken.
  • Fry for 1-2 minutes.
  • But be wary, don’t let the garlic burn!
  • Veggie party.
  • Toss in broccoli, bell pepper, and cherry tomatoes.
  • Keep it moving, 5 minutes or so.
  • You want them vibrant, not mushy!
  • The grand union.
  • Drain the pasta and add it to the chicken and veggies.
  • Lemon juice drizzle! It’s all coming together.
  • Season with salt, pepper, and toss in that fresh basil.
  • Give it a good mix.
  • Almost there.
  • Serve hot!
  • And if you’re feeling cheesy, sprinkle on some parmesan.

Notes

Always zest your lemon before juicing.
That zest can be added for an extra citrus punch.
Don’t overcrowd the pan.
It makes the chicken steam rather than fry.
Opt for whole wheat pasta.
It’s healthier and adds a rustic touch to the dish.
Fresh veggies matter.
They hold their shape better and are packed with nutrients.
Got some fresh rocket leaves?
Toss them on the side.
Drizzle a bit of olive oil.
Maybe a sprinkle of chili flakes for that added kick.
A slice of garlic bread wouldn’t hurt either.
Drink?
A cold iced tea complements the lemony freshness.

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