Low Fat Penne Pasta with Chicken
Light, vibrant, and full of flavor, this **Low Fat Penne Pasta with Chicken** is the perfect meal for satisfying your pasta cravings without the guilt. Packed with tender slices of seasoned chicken breast, a medley of sautéed red bell pepper, zucchini, and cherry tomatoes, and tossed in a tangy lemon-infused chicken broth sauce, this dish is both wholesome and delicious. The subtle hint of fresh basil adds a fragrant finish, elevating the flavor profile while keeping everything fresh and healthy. Ready in just 40 minutes, this high-protein, low-fat recipe is ideal for busy weeknights and works wonderfully as a meal-prep option. With its vibrant medley of ingredients and well-balanced nutrition, this pasta dish makes healthy eating effortless and downright irresistible.
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Recipe Information
Ingredients
- 250 grams penne pasta
- 2 pieces boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 3 pieces garlic cloves
- 1 large red bell pepper
- 1 medium zucchini
- 200 grams cherry tomatoes
- 150 ml low-sodium chicken broth
- 2 tablespoons lemon juice
- 10 grams fresh basil leaves
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
Instructions
Bring a large pot of salted water to boil over high heat. Add the penne pasta and cook according to package instructions until al dente, about 10 minutes. Drain and set aside.
While the pasta is cooking, season the chicken breasts with salt and black pepper on both sides.
Heat the olive oil in a large non-stick skillet over medium heat. Add the chicken breasts and cook for 5-7 minutes on each side, or until cooked through and no longer pink in the middle. Remove the chicken from the skillet and set aside, allowing it to rest.
In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
Add sliced red bell pepper, diced zucchini, and cherry tomatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
Pour the chicken broth and lemon juice into the skillet with the vegetables. Stir and let it simmer for 2 minutes to blend the flavors.
Thinly slice the cooked chicken breasts and add them back to the skillet. Toss to coat the chicken with the sauce and vegetables.
Add the cooked penne pasta to the skillet, mixing everything together until well combined and heated through.
Remove from heat and stir in the fresh basil leaves. Adjust seasoning with more salt and black pepper if needed.
Serve the pasta warm, garnished with additional fresh basil leaves if desired.
Nutrition Facts
Calories |
1781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3366 mg | 146% | |
| Total Carbohydrate | 221.1 g | 80% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 25.5 g | ||
| Protein | 146.8 g | 294% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2728 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
