Low Sodium Penne Pasta with Chicken
Savor the wholesome flavors of Low Sodium Penne Pasta with Chicken, a heart-healthy, full-bodied dish perfect for weeknight dinners. Featuring tender chunks of pan-seared chicken breast and whole wheat penne, this recipe is brimming with fresh ingredients like vibrant red bell peppers, zucchini, juicy cherry tomatoes, and aromatic basil. A light drizzle of olive oil, a hint of garlic, and a squeeze of fresh lemon juice bring depth and brightness without relying on salt. With optional touches of Parmesan and red pepper flakes for added flair, this low sodium meal is both nutritious and satisfying. Ready in just 40 minutes and packed with good-for-you flavors, it’s an ideal choice for anyone seeking a lighter pasta recipe that doesn't skimp on taste. Perfect for serving warm with a side salad or crusty bread!
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Recipe Information
Ingredients
- 12 ounces whole wheat penne pasta
- 1 pound boneless, skinless chicken breast
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 0.5 cup fresh basil leaves, chopped
- 1 lemon, juiced
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 0.25 cup Parmesan cheese, grated (optional)
Instructions
Bring a large pot of water to a boil over high heat. Cook the whole wheat penne pasta according to the package instructions until al dente, about 10-12 minutes.
While the pasta is cooking, prepare the chicken by cutting it into bite-sized pieces.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken pieces and cook until they are browned and cooked through, about 8-10 minutes. Remove chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the sliced red bell pepper and zucchini to the skillet. Cook, stirring frequently, until the vegetables are tender, about 5-7 minutes.
Add the cherry tomatoes to the skillet and return the cooked chicken to the pan. Cook for an additional 2-3 minutes.
Drain the cooked pasta and add it to the skillet. Toss everything together to combine.
Remove the skillet from heat. Add the chopped basil, lemon juice, black pepper, and red pepper flakes (if using). Toss to incorporate all the flavors.
Serve the pasta warm, and if desired, sprinkle with grated Parmesan cheese. Enjoy your low sodium penne pasta with chicken!
Nutrition Facts
Calories |
2591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.2 g | 87% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 1264 mg | 55% | |
| Total Carbohydrate | 270.4 g | 98% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 23.6 g | ||
| Protein | 212.7 g | 425% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1017 mg | 78% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 3870 mg | 82% | |
*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.
