Zesty Lemon Chicken with Roasted Red Pepper Pasta
Bright Lemon Chicken Tossed with Sweet Roasted Red Pepper Penne
Ingredients:
2 boneless, skinless chicken breasts, sliced
2 tablespoons olive oil
1 teaspoon lemon zest
3 tablespoons fresh lemon juice
3 garlic cloves, minced
1 teaspoon paprika
Salt and black pepper to taste
1 cup roasted red peppers, sliced
1/2 cup low-sodium chicken broth
1/4 cup plain Greek yogurt (optional for creaminess)
1/4 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
8 oz penne pasta (or any short pasta of choice)
Directions:
Cook pasta in salted boiling water according to package instructions. Drain and set aside.
In a bowl, combine lemon juice, zest, garlic, paprika, salt, and pepper. Add chicken slices and marinate for 10 minutes.
Heat olive oil in a large skillet over medium heat. Add marinated chicken and cook for 5–7 minutes or until golden and cooked through. Remove and set aside.
In the same skillet, add roasted red peppers and chicken broth. Simmer for 3 minutes.
Stir in Greek yogurt (if using) and Parmesan cheese. Mix until sauce is smooth and slightly thickened.
Add cooked pasta and chicken back to the skillet. Toss everything together until well coated.
Sprinkle with chopped parsley before serving.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 435 kcal | Servings: 4 servings