Lemon Chicken Pasta
This Lemon Chicken Pasta is fresh, quick, and packed with nutrients.
Servings: 6 1-cup low sodium
Calories: 280kcal
Equipment
- 1 oiled skillet
Ingredients
- 3/4-1 lb. Thin cut chicken breast fillets
- ½ tsp salt substitute or regular salt
- ¼ tsp black pepper
- 2 cloves minced garlic
- ¾ cup low-sodium chicken broth
- Zest and juice from ½ lemon
- 5 cups baby spinach
- ¼ cup nonfat Greek yogurt
- 5 oz whole wheat high-protein penne pasta
- Optional: Lemon slices & shaved parmesan for serving
Instructions
- Step 1: Cook the Chicken – Season chicken fillets with salt substitute (or regular salt if preferred) and black pepper. Heat in an oiled skillet until browned. Flip over to brown opposite side.
- Step 2: Add in garlic and let simmer for about 30 seconds, stirring so it won’t burn. Add in low-sodium chicken broth. Simmer for a minute and then add in baby spinach and pasta.
- Step 3: Add lemon juice and zest for a fresh kick.
- Step 4: Simmer for a minute and then add in baby spinach and pasta. Cover skillet on medium heat to let the pasta cook and the spinach wilt. Follow directions on the pasta box for timing of cooking. Add more broth if necessary.
- Step 5: Add in the Greek yogurt. Stir to combine and heat through- do not boil!
- Step 6: Serve & Garnish – Plate with lemon slices and shaved Parmesan and enjoy!
Notes
Makes about 6 1-cup lower-sodium servings.
Nutrition facts generated from My Fitness Pal, Yummy Healthy Easy makes no representation or warranty as to the exact accuracy of this information.
Nutrition
Serving: 6g | Calories: 280kcal | Carbohydrates: 22g | Protein: 30g | Fat: 7g | Saturated Fat: 2g | Sodium: 350mg | Fiber: 5g | Sugar: 2g | Vitamin C: 35mg | Calcium: 10mg | Iron: 15mg