By Sasha Gordanier
Preheat your oven to 400°F (200°C).
For the chicken: Place the chicken thighs or breasts (6 oz) in a baking dish. Season with salt, pepper, and the juice of half a lemon. Spread 1 tablespoon of olive oil over the chicken and add 2 cloves of minced garlic on top. Bake in the preheated oven for 20-25 minutes until cooked through and golden brown.
Bring a pot of salted water to a boil. Add 3/4 cup of whole wheat spaghetti and cook according to package instructions until al dente.
While the spaghetti is cooking, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the remaining 2 cloves of minced garlic and 1/2 teaspoon of chili flakes. Cook until the garlic is golden brown.
Add 1 cup of broccoli to the skillet and sauté until bright green and tender-crisp, about 3-4 minutes.
Once the spaghetti is cooked, drain and reserve 1/4 cup of pasta water. Add the spaghetti to the skillet with the garlic and broccoli. Toss to coat, adding reserved pasta water if needed to loosen the sauce.
Add the juice of the remaining half lemon and freshly grated Parmesan cheese to the spaghetti, tossing to combine. Season with salt and pepper to taste.
Serve the baked lemon-garlic chicken on a plate alongside the whole wheat spaghetti aglio e olio with broccoli, topping with extra Parmesan if desired.
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By Sasha Gordanier
This Italian-American Dinner Chicken Pasta recipe is ready in 40 minutes and features Chicken thighs or breasts, Whole wheat spaghetti, Broccoli and other delicious ingredients. Contains 620 calories total.
Preheat your oven to 400°F (200°C).
For the chicken: Place the chicken thighs or breasts (6 oz) in a baking dish. Season with salt, pepper, and the juice of half a lemon. Spread 1 tablespoon of olive oil over the chicken and add 2 cloves of minced garlic on top. Bake in the preheated oven for 20-25 minutes until cooked through and golden brown.
Bring a pot of salted water to a boil. Add 3/4 cup of whole wheat spaghetti and cook according to package instructions until al dente.
While the spaghetti is cooking, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the remaining 2 cloves of minced garlic and 1/2 teaspoon of chili flakes. Cook until the garlic is golden brown.
Add 1 cup of broccoli to the skillet and sauté until bright green and tender-crisp, about 3-4 minutes.
Once the spaghetti is cooked, drain and reserve 1/4 cup of pasta water. Add the spaghetti to the skillet with the garlic and broccoli. Toss to coat, adding reserved pasta water if needed to loosen the sauce.
Add the juice of the remaining half lemon and freshly grated Parmesan cheese to the spaghetti, tossing to combine. Season with salt and pepper to taste.
Serve the baked lemon-garlic chicken on a plate alongside the whole wheat spaghetti aglio e olio with broccoli, topping with extra Parmesan if desired.
Calories per Serving: 620
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