By Claire DiMaggio
Preheat your oven to 200°C (400°F).
Place the broccoli florets on a baking sheet. Drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat evenly.
Roast the broccoli in the oven for 20-25 minutes, or until tender and slightly charred.
Meanwhile, bring a large pot of salted water to a boil. Add the whole-wheat penne and cook according to package instructions until al dente, then drain.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant.
Season the chicken with salt, pepper, and lemon zest. Add the chicken to the skillet and brown on both sides for about 3-4 minutes per side.
Remove the chicken and place it in a baking dish. Pour the tomato-basil pasta sauce over the chicken, then bake in the preheated oven for 15-20 minutes, or until the chicken reaches an internal temperature of 74°C (165°F).
In the same skillet used for the chicken, add the cooked penne, lemon juice, 1 tablespoon of olive oil, and chopped parsley or basil. Toss to combine and heat through.
Serve the baked chicken with the whole-wheat penne and roasted broccoli. Sprinkle grated Parmesan on top, if desired.
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By Claire DiMaggio
This Main Course Italian Healthy Pasta recipe is ready in 45 minutes and features boneless skinless chicken breasts or thighs, whole-wheat penne, tomato-basil pasta sauce and other delicious ingredients. Contains 620 calories total.
Preheat your oven to 200°C (400°F).
Place the broccoli florets on a baking sheet. Drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat evenly.
Roast the broccoli in the oven for 20-25 minutes, or until tender and slightly charred.
Meanwhile, bring a large pot of salted water to a boil. Add the whole-wheat penne and cook according to package instructions until al dente, then drain.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant.
Season the chicken with salt, pepper, and lemon zest. Add the chicken to the skillet and brown on both sides for about 3-4 minutes per side.
Remove the chicken and place it in a baking dish. Pour the tomato-basil pasta sauce over the chicken, then bake in the preheated oven for 15-20 minutes, or until the chicken reaches an internal temperature of 74°C (165°F).
In the same skillet used for the chicken, add the cooked penne, lemon juice, 1 tablespoon of olive oil, and chopped parsley or basil. Toss to combine and heat through.
Serve the baked chicken with the whole-wheat penne and roasted broccoli. Sprinkle grated Parmesan on top, if desired.
Calories per Serving: 620
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