Simple Chicken and Pasta Primavera Low Cal

Savor a wholesome and vibrant meal with our *Simple Chicken and Pasta Primavera Low Cal*! This healthy weeknight dinner combines tender, seasoned chicken breast with nutrient-packed vegetables like zucchini, bell peppers, cherry tomatoes, and spinach, all tossed with hearty whole wheat penne. A touch of garlic and a drizzle of olive oil elevate the flavors, while optional Parmesan adds a delightful finishing note. Ready in just 35 minutes, this low-calorie pasta primavera is perfect for those seeking a light yet satisfying dish. Ideal for meal prep or a quick family meal, it’s a delicious way to sneak in extra veggies while keeping things wholesome and flavorful.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken breast
• 8 ounces Penne pasta (whole wheat preferred)
• 2 tablespoons Olive oil
• 3 pieces Garlic cloves, minced
• 2 medium Zucchini, sliced into half-moons
• 2 medium Bell peppers, diced (any color)
• 1 cup Cherry tomatoes, halved
• 2 cups Fresh spinach
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 teaspoon Crushed red pepper flakes (optional)
• 0.25 cup Grated Parmesan cheese (optional for garnish)

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the whole wheat penne pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

Step 2

While the pasta cooks, season the chicken breasts with a pinch of salt and black pepper.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin strips.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for 1 minute until fragrant.

Step 5

Add the sliced zucchini and diced bell peppers to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables are slightly tender.

Step 6

Stir in the cherry tomatoes and cook for another 2 minutes until softened.

Step 7

Add the fresh spinach to the skillet and cook for 1-2 minutes until wilted.

Step 8

Reduce the heat to low and add the cooked pasta to the skillet with the vegetables. Toss everything together. If the mixture seems dry, stir in a splash of the reserved pasta water.

Step 9

Add the sliced chicken back to the skillet and stir to combine. Season the entire dish with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the optional crushed red pepper flakes for a hint of heat.

Step 10

Serve immediately, garnished with grated Parmesan cheese if desired.

Nutrition Facts

Serving size	(1622.2g)

Amount per serving	% Daily Value*
Calories	2243.5

Total Fat 69.1g	0%
Saturated Fat 21.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 433.2mg	0%
Sodium 2517.7mg	0%
Total Carbohydrate 208.7g	0%
Dietary Fiber 26.5g	0%
Total Sugars 26.4g
Protein 203.4g	0%

Vitamin D 22.7IU	0%
Calcium 927.3mg	0%
Iron 17.4mg	0%
Potassium 3704.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.4%

Protein: 35.8%

Carbs: 36.8%