Low Fat Penne Pasta with Chicken
Elevate your weeknight dinners with this irresistible Low Fat Penne Pasta with Chicken—a wholesome, flavorful meal perfect for those seeking a lighter yet satisfying option. Tender penne is paired with juicy, seasoned chicken breasts and a medley of vibrant vegetables, including sweet red bell peppers, zucchini, and roasted cherry tomatoes. The dish is brought together with a zesty blend of low-sodium chicken broth and freshly squeezed lemon juice, creating a bright, savory sauce without the need for heavy cream or butter. Fresh basil leaves add a fragrant, herbaceous finish that ties all the elements together beautifully. Ready in just 40 minutes and packed with lean protein and fiber-rich ingredients, this healthy pasta recipe is ideal for busy weeknights or meal prep. Serve warm for a hearty, guilt-free dish that delivers on both taste and nutrition!
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Ingredients
- 250 grams penne pasta
- 2 pieces boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 3 pieces garlic cloves
- 1 large red bell pepper
- 1 medium zucchini
- 200 grams cherry tomatoes
- 150 ml low-sodium chicken broth
- 2 tablespoons lemon juice
- 10 grams fresh basil leaves
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
Directions
Step 1
Bring a large pot of salted water to boil over high heat. Add the penne pasta and cook according to package instructions until al dente, about 10 minutes. Drain and set aside.
Step 2
While the pasta is cooking, season the chicken breasts with salt and black pepper on both sides.
Step 3
Heat the olive oil in a large non-stick skillet over medium heat. Add the chicken breasts and cook for 5-7 minutes on each side, or until cooked through and no longer pink in the middle. Remove the chicken from the skillet and set aside, allowing it to rest.
Step 4
In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
Step 5
Add sliced red bell pepper, diced zucchini, and cherry tomatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
Step 6
Pour the chicken broth and lemon juice into the skillet with the vegetables. Stir and let it simmer for 2 minutes to blend the flavors.
Step 7
Thinly slice the cooked chicken breasts and add them back to the skillet. Toss to coat the chicken with the sauce and vegetables.
Step 8
Add the cooked penne pasta to the skillet, mixing everything together until well combined and heated through.
Step 9
Remove from heat and stir in the fresh basil leaves. Adjust seasoning with more salt and black pepper if needed.
Step 10
Serve the pasta warm, garnished with additional fresh basil leaves if desired.
Nutrition Facts
| Serving size | (1363.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1781.0 |
| Total Fat 33.0g | 0% |
| Saturated Fat 6.0g | 0% |
| Polyunsaturated Fat 1.5g | |
| Cholesterol 295.8mg | 0% |
| Sodium 3365.6mg | 0% |
| Total Carbohydrate 221.1g | 0% |
| Dietary Fiber 17.2g | 0% |
| Total Sugars 25.5g | |
| Protein 146.8g | 0% |
| Vitamin D 3.5IU | 0% |
| Calcium 138.6mg | 0% |
| Iron 15.0mg | 0% |
| Potassium 2727.9mg | 0% |
Source of Calories