Lemon Garlic Chicken and Whole Wheat Penne Skillet

This Italian dinner recipe combines authentic flavors with modern cooking techniques. Ready in 30 minutes, serves 4 people. Serve immediately in warm bowls, garnished with fresh chopped parsley and lemon zest. A side of roasted cherry tomatoes or a crisp arugula salad with …

Cuisine: Italian Type: Dinner Time: 30 min Servings: 4 Calories: 447 per serving
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Nutrition Information

Each serving contains approximately 447 calories and 38.0g of protein. Macronutrients include 49.0g carbohydrates and 11.0g fats per serving.

Per Serving

Calories
447
Protein
38.0g
Carbohydrates
49.0g
Fats
11.0g

Total

Calories
1788
Protein
152.0g
Carbohydrates
196.0g
Fats
44.0g

Ingredients

This recipe requires 13 ingredients. All ingredients are commonly available at grocery stores.

  • 1.0 lb Boneless Skinless Chicken Breast
    fat trimmed, cut into 1-inch bite-sized pieces
  • 8.0 oz Whole Wheat Penne Pasta
    dry, uncooked (high fiber)
  • 2.0 tbsp Extra Virgin Olive Oil
    divided use
  • 4.0 clove Garlic
    minced fresh
  • 2.0 whole Fresh Lemons
    1 zested and juiced, 1 sliced for garnish
  • 1.0 cup Low-Sodium Chicken Broth
    unsalted or reduced sodium
  • 2.0 whole Zucchini
    medium size, diced into 0.5-inch pieces
  • 5.0 oz Fresh Baby Spinach
    washed and ready to eat
  • 1.0 tsp Dried Italian Seasoning
    herb blend (oregano, basil, thyme)
  • 0.5 tsp Kosher Salt
    or to taste, divided
  • 0.25 tsp Black Pepper
    freshly ground
  • 0.25 cup Fresh Parsley
    chopped fine for garnish
  • 2.0 tbsp Parmesan Cheese
    freshly grated (optional)

Instructions

Follow these 5 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Mise en Place and Station Setup

  1. Fill a large pot with water, add a generous pinch of salt, and place on high heat to bring to a boil.
  2. Wash zucchini, fresh baby spinach (if not pre-washed), lemons, and parsley thoroughly.
  3. Pat 1 lb (454g) chicken breast dry, trim fat, and cut into 1-inch (2.5cm) bite-sized pieces. Season with half of the salt and pepper.
  4. Dice 2 zucchini into 0.5-inch (1.2cm) pieces and mince 4 cloves of garlic.
  5. Zest one lemon, then juice it to yield approximately 2-3 tbsp liquid. Slice the second lemon into rounds for garnish.
  6. Measure 1 cup (240ml) chicken broth, 1 tsp Italian seasoning, and chop 0.25 cup (15g) parsley.

2. Cook Whole Wheat Pasta

  1. Add 8 oz (227g) whole wheat penne to the boiling water.
  2. Cook pasta until al dente (tender but firm to the bite).
  3. Reserve 0.5 cup (120ml) of pasta water, then drain the pasta in a colander.

3. Sear Chicken

  1. Heat 1 tbsp (15ml) olive oil in a large skillet over medium-high heat.
  2. Add chicken pieces in a single layer. Cook undisturbed to develop a golden crust.
  3. Flip chicken pieces and cook until internal temperature reaches 165°F (74°C). Remove from pan and set aside.

4. Sauté Vegetables and Aromatics

  1. In the same skillet, add the remaining 1 tbsp (15ml) olive oil and the diced zucchini. Sauté until tender-crisp.
  2. Add minced garlic and 1 tsp Italian seasoning. Stir constantly until fragrant to prevent burning.

5. Create Sauce and Combine

  1. Pour in 1 cup (240ml) chicken broth and the lemon juice. Scrape up any browned bits from the pan bottom.
  2. Add 5 oz (142g) baby spinach and stir until just wilted.
  3. Return cooked chicken to the skillet. Add drained pasta and lemon zest. Toss well to combine and heat through.
  4. Remove from heat. Top with chopped parsley and optional parmesan cheese.

Plating

  1. Warm your serving bowls by rinsing them with hot water and drying them thoroughly to keep the pasta at the optimal temperature.
  2. Spoon the pasta, chicken, and vegetable mixture into the center of each bowl, piling it high rather than flat to create volume and a rustic Italian look.
  3. Arrange a few pieces of the golden-brown chicken and diced zucchini specifically on top of the pasta mound so the main ingredients are clearly visible.
  4. Sprinkle the fresh chopped parsley and lemon zest over the dish from high up to ensure even distribution and a pop of vibrant green and yellow color.
  5. Finish by dusting the edges with freshly grated Parmesan cheese and tucking a fresh lemon slice onto the side of the mound for a bright, fresh aroma.

Family Beverage

Chilled sparkling water infused with fresh cucumber slices and mint leaves

Alcohol Beverage

A crisp, chilled Sauvignon Blanc or Pinot Grigio

Serving Suggestions

Serve immediately in warm bowls, garnished with fresh chopped parsley and lemon zest. A side of roasted cherry tomatoes or a crisp arugula salad with balsamic vinaigrette complements the flavors perfectly.

Notes

Using whole wheat pasta adds fiber and nutty flavor to this dish. For the best texture, cook the pasta al dente before tossing it into the skillet with the chicken and sauce. To increase vegetable intake, add diced zucchini or bell peppers along with the garlic.

Storage

Allow the chicken and pasta mixture to cool completely at room temperature, but ensure it is refrigerated within two hours of cooking to prevent bacterial growth. Transfer into clean, airtight containers and keep in the refrigerator for 3 to 4 days.

Freezing

Place the completely cooled dish into freezer-safe containers or heavy-duty freezer bags, pressing out excess air to prevent freezer burn. It can be frozen for up to 3 months. To serve, thaw overnight in the refrigerator and reheat gently on the stove with a splash of chicken broth or water to loosen the sauce.

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