By Ashley Rector
Bring a large pot of salted water to a boil. Add the whole‑wheat penne and cook according to the package instructions until al dente. Drain and set aside.
While the pasta is cooking, season the chicken breasts with salt and pepper on both sides.
Heat a grill pan over medium-high heat. Brush with 1 tablespoon of olive oil. Grill the chicken breasts for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from the pan and let rest for a few minutes before slicing into strips.
In a large skillet, add the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the sliced zucchini, yellow bell pepper, red bell pepper, and cherry tomatoes to the skillet. Season with salt and pepper. Sauté the vegetables for about 5-7 minutes, or until they are tender-crisp.
Add the cooked penne to the skillet with the vegetables. Toss everything together until well combined.
Add the sliced grilled chicken to the pasta and vegetable mixture. Gently combine.
Remove from heat, sprinkle with grated Parmesan cheese and fresh basil. Toss lightly and adjust seasoning with more salt and pepper if desired.
Serve the penne primavera with grilled chicken warm, garnished with extra Parmesan and basil if desired.
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This Pasta Chicken Main Course recipe is ready in 40 minutes and features Whole‑wheat penne, Boneless skinless chicken breasts, Zucchini and other delicious ingredients. Contains 550 calories total.
Bring a large pot of salted water to a boil. Add the whole‑wheat penne and cook according to the package instructions until al dente. Drain and set aside.
While the pasta is cooking, season the chicken breasts with salt and pepper on both sides.
Heat a grill pan over medium-high heat. Brush with 1 tablespoon of olive oil. Grill the chicken breasts for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from the pan and let rest for a few minutes before slicing into strips.
In a large skillet, add the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the sliced zucchini, yellow bell pepper, red bell pepper, and cherry tomatoes to the skillet. Season with salt and pepper. Sauté the vegetables for about 5-7 minutes, or until they are tender-crisp.
Add the cooked penne to the skillet with the vegetables. Toss everything together until well combined.
Add the sliced grilled chicken to the pasta and vegetable mixture. Gently combine.
Remove from heat, sprinkle with grated Parmesan cheese and fresh basil. Toss lightly and adjust seasoning with more salt and pepper if desired.
Serve the penne primavera with grilled chicken warm, garnished with extra Parmesan and basil if desired.
Calories per Serving: 550
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