Description
A quick and delicious meal featuring penne pasta, chicken, asparagus, and a zesty lemon flavor.
Ingredients
Scale
- 8 ounces penne pasta
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 cup cherry tomatoes, halved
- 1 lemon, zested and juiced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Cook the penne pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces, season with garlic powder, salt, and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the asparagus and cook for 3-4 minutes until tender-crisp. Add the cherry tomatoes and cook for an additional 2 minutes.
- Return the cooked chicken to the skillet. Add the cooked pasta, lemon zest, lemon juice, and reserved pasta water. Toss everything together until well combined and heated through.
- Stir in the grated Parmesan cheese until melted and creamy. Adjust seasoning with salt and pepper if needed.
- Serve immediately, garnished with fresh parsley.
Notes
- For a vegetarian option, substitute the chicken with chickpeas or tofu.
- Add a pinch of red pepper flakes for a spicy kick or include other vegetables like bell peppers or spinach for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg