Grilled Chicken with Fennel and Zucchini Pasta
Garden Herb Chicken Pasta with Fennel and Zucchini Ribbons
Ingredients:
2 boneless, skinless chicken breasts
8 oz (225g) whole wheat spaghetti or linguine
1 small fennel bulb, thinly sliced
1 medium zucchini, thinly sliced into ribbons or half-moons
1 garlic clove, minced
2 tbsp olive oil
Juice of 1/2 lemon
1/4 tsp black pepper
Salt to taste
1/4 cup grated Parmesan or a vegetarian cheese substitute
1/4 tsp fennel seeds (optional, for added aroma)
2 tbsp fresh parsley, chopped
Directions:
Cook pasta in salted boiling water until al dente. Drain and set aside.
Season chicken with salt and pepper. Grill over medium-high heat for 5–6 minutes per side until fully cooked. Let rest and then slice thinly.
In a large skillet, heat olive oil over medium heat. Add garlic and fennel seeds, and sauté for 1 minute until fragrant.
Add sliced fennel and zucchini. Sauté for 5–7 minutes until tender and slightly golden.
Stir in lemon juice, and season with salt and pepper.
Toss in the cooked pasta and sliced chicken. Mix well to combine and heat through.
Serve topped with grated Parmesan and a sprinkle of chopped parsley.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 430 kcal | Servings: 4 servings