Lemon Tahini Chicken with Broccoli Pasta
Creamy Lemon Tahini Chicken Penne with Garlic Roasted Broccoli
Ingredients:
2 boneless, skinless chicken breasts, cubed
2 cups broccoli florets
8 oz whole wheat penne pasta
2 tbsp olive oil
1/2 tsp garlic powder
Salt and pepper to taste
1/2 tsp smoked paprika
1/4 tsp ground cumin
Juice of 1 lemon
2 tbsp tahini
1 clove garlic, minced
1/4 cup reserved pasta water
1 tbsp chopped parsley (optional for garnish)
Directions:
Cook the penne pasta according to package instructions. Reserve 1/4 cup of the pasta water before draining.
While pasta cooks, preheat oven to 400°F (200°C). Toss broccoli florets with 1 tbsp olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 15–20 minutes until tender and lightly browned.
In a skillet over medium heat, warm the remaining olive oil. Add cubed chicken, season with salt, pepper, smoked paprika, and cumin. Sauté for 6–8 minutes until golden and cooked through.
In a small bowl, whisk together tahini, lemon juice, minced garlic, and 2 tbsp of the reserved pasta water. Add more if needed for a smooth, pourable sauce.
Combine drained pasta, roasted broccoli, sautéed chicken, and tahini sauce in the skillet. Toss everything to coat evenly and heat through for 1–2 minutes.
Garnish with chopped parsley before serving.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 460 kcal | Servings: 4 servings