Description
This recipe was born out of a hot summer evening and a craving for something light yet satisfying. I had some leftover grilled chicken, garden veggies, and a lemon on hand—and 20 minutes later, we had a dish that tasted like sunshine. It’s fresh, easy, and feels like a little celebration on a plate.
Ingredients
8 oz pasta (penne or linguine)
1 tbsp olive oil
2 chicken breasts, cooked and sliced
1 zucchini, chopped
1 cup cherry tomatoes, halved
2 cloves garlic, minced
Juice and zest of 1 lemon
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Fresh basil for garnish (optional)
Instructions
Cook pasta according to package instructions. Reserve 1/4 cup pasta water before draining.
In a large skillet, heat olive oil. Sauté garlic, zucchini, and tomatoes for 5 minutes until tender.
Add sliced chicken and cook until heated through.
Toss in pasta, lemon juice, zest, Parmesan, and reserved pasta water. Stir until coated and creamy.
Season with salt and pepper. Garnish with fresh basil and more cheese if desired.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 420 per serving
- Sugar: 4g per serving
- Fat: 14g per serving
- Carbohydrates: 45g per serving
- Fiber: 3g per serving
- Protein: 28g per serving