Lightened Up Lemon Broccoli Chicken Pasta

• Meat

  • 3 Chicken breast, boneless skinless

• Produce

  • 3 cups Broccoli florets, small
  • 4 cloves Garlic
  • 2 tsp Lemon, fresh zest

• Condiments

  • 1 tbsp Lemon juice, fresh

• Pasta & Grains

  • 1 (13.25-ounce package Barilla spaghetti, Whole Grain

• Baking & Spices

  • 1 tbsp Lemon pepper seasoning

• Oils & Vinegars

  • 6 tbsp Olive oil, light

• Dairy

  • 1 Parmesan cheese

Found on platingpixels.com

Description

Ingredients

• 1 (13.25-ounce) package Barilla Whole Grain Spaghetti
• 6 tablespoons light olive oil, divided (not extra-virgin)
• 3-4 boneless, skinless chicken breast, cut into ½-inch cubes
• 1 tablespoon lemon pepper seasoning
• 4 cloves garlic, minced
• 3 cups small broccoli florets
• 1 tablespoon fresh lemon juice
• 2 teaspoons fresh grated lemon zest
• Parmesan cheese, as garnish

Directions

• Cook desired amount of pasta according to package directions; I used half a package. Cook al dente (firm), remove from heat and drain. Stir in 2-tbs olive oil to prevent sticking.
• Meanwhile: Heat 2-tbs olive oil in a large pan or skillet to medium-high heat. Add chicken pieces and cook 5-7 minutes, stirring often until opaque and mostly cooked. Turn heat to high and add garlic, saute 3-4 minutes more to lightly brown chicken. Remove chicken from pan.
• Heat remaining olive oil in pan. Add broccoli and saute 3-4 minutes. Do not over-cook as broccoli should be crisp.
• Remove from heat and stir in lemon juice, lemon zest, cooked chicken and pasta. Serve with Parmesan as garnish.