Lemon Garlic Chicken Pasta
Bite-sized chicken, fresh vegetables, and pasta tossed in garlicky olive oil with a big squeeze of lemon. It is a complete one-skillet dinner in about 25 minutes with no cream and no heavy sauce.
Servings: 4 servings
Ingredients
- 4 tablespoons olive oil divided
- 1 pound chicken breasts cut into bite-sized pieces
- 1 teaspoon kosher salt plus more to taste
- 1 teaspoon black pepper plus more to taste
- 2 teaspoons oregano divided
- 1 zucchini cut into bite-sized pieces
- 1 pint grape tomatoes halved
- 4 cups baby spinach
- 3 garlic cloves minced
- 1 teaspoon lemon zest
- Juice of ½ lemon (about 1 tablespoon) plus more to taste
- 3 cups cooked pasta about 8-10 ounces dry
- 1 tablespoon fresh chopped parsley for garnish
- Freshly grated Parmesan cheese if desired, for garnish
- Lemon slices for serving
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chicken and season with 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon oregano. Cook, stirring often, about 6 minutes, until golden at the edges and no longer pink. Transfer to a plate and cover loosely with foil.
- Add the remaining 2 tablespoons olive oil to the skillet. Add the zucchini and sauté 2 to 3 minutes until just tender. Add the grape tomatoes and cook 2 minutes more until they begin to soften and release their juices.
- Stir in the spinach and season with salt and pepper. Cook about 1 minute, just until the spinach wilts but still looks bright green.
- Push the vegetables to one side of the pan. Add the minced garlic, lemon zest, and remaining 1 teaspoon oregano to the empty side. Sauté 30 to 60 seconds until fragrant, then stir into the vegetables. Remove from heat.
- Add the hot cooked pasta and the chicken back to the skillet. Squeeze the lemon juice over everything and toss until well combined and glossy. Taste and adjust salt, pepper, and lemon.
- Divide into bowls and serve immediately, topped with fresh parsley, grated Parmesan, and lemon slices.
Notes
- Cook vegetables in stages. Firm vegetables like carrots or broccoli need 4 to 5 minutes, medium ones like zucchini or peppers need 2 to 3, and greens need about 1 minute at the very end.
- Use fresh lemon: Bottled juice is more acidic and flatter tasting, and lemon is doing most of the flavoring here. Zest before you cut, and roll the lemon on the counter for more juice.
- For a light sauce, reserve a cup of starchy pasta water and splash it in a few tablespoons at a time while tossing. A handful of Parmesan thickens it further.
- For a fuller sauce, reduce a cup of chicken broth with the garlic, zest, and lemon juice in the empty skillet, then toss everything back in.
- Chicken thighs work in place of breasts. Cut them the same size and add an extra minute or two of cook time.
- For meal prep, divide into containers and cool 15 to 20 minutes before sealing. Great warm or cold, and good for 4 to 5 days in the fridge.
- Reheat at 50 percent power in the microwave so the chicken does not dry out. A splash of water or broth helps.
- Skip the pasta for a low-carb version. Just increase the vegetables slightly.
Nutrition
Calories: 436kcal | Carbohydrates: 36g | Protein: 32g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1346mg | Potassium: 1015mg | Fiber: 5g | Sugar: 4g | Vitamin A: 8237IU | Vitamin C: 31mg | Calcium: 86mg | Iron: 3mg
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