Chicken and Vegetable Pasta

This Chicken and Vegetable Pasta is a vibrant and nutritious dish that combines tender chicken breast with a colorful mix of vegetables, all tossed in a light olive oil and garlic sauce. It's a wholesome lunch option, packed with flavor and health benefits, perfect for a mid-day pick-me-up.

Ingredients

• Whole wheat pasta - 200 grams
• Chicken breast - 250 grams, diced
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Broccoli florets - 100 grams
• Cherry tomatoes - 150 grams, halved
• Spinach - 100 grams, fresh
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Parmesan cheese - 30 grams, grated (optional)

Steps

1. Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the diced chicken breast to the skillet and cook for about 5-7 minutes until browned and cooked through. Season with salt and black pepper.
4. Stir in the diced bell pepper, zucchini, and broccoli florets. Cook for an additional 5 minutes, stirring occasionally until the vegetables are tender.
5. Add the halved cherry tomatoes and fresh spinach to the skillet. Cook for another 2-3 minutes until the spinach has wilted.
6. Combine the cooked pasta with the chicken and vegetable mixture in the skillet. Toss gently to combine and heat through.
7. Serve warm, topped with grated Parmesan cheese if desired.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 60 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 70 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.25 L

Health Benefits

• High in protein, supporting muscle repair and growth.
• Rich in fiber from vegetables and whole wheat pasta, aiding digestion.

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