Simple and Healhy Penne with Chicken Broccoli and Cherry Tomato
Looking for a quick, wholesome weeknight dinner? This Simple and Healthy Penne with Chicken, Broccoli, and Cherry Tomatoes is a flavorful, one-skillet meal that's perfect for the whole family. Packed with tender bites of seasoned chicken, vibrant broccoli florets, and juicy cherry tomatoes, this dish is as nutritious as it is delicious. The penne pasta serves as the perfect base, while a touch of olive oil and garlic brings everything together with mouthwatering simplicity. Ready in just 30 minutes and easy to customize with optional Parmesan and fresh basil, this recipe is ideal for busy nights when you crave a balanced dinner without the fuss. Tags: healthy pasta recipe, quick chicken pasta, dinner in 30 minutes.
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Recipe Information
Ingredients
- 300 grams Penne pasta
- 2 pieces (approximately 200g each) Boneless, skinless chicken breast
- 200 grams Broccoli florets
- 150 grams Cherry tomatoes
- 3 pieces Garlic cloves
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 50 grams Parmesan cheese (optional)
- 5 pieces Fresh basil leaves (optional)
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions (usually 8-11 minutes) until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
While the pasta is cooking, cut the chicken breasts into bite-sized pieces. Season the chicken with a pinch of salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken pieces and sauté for 6-8 minutes, or until cooked through and lightly golden. Remove the chicken from the skillet and set it aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the minced garlic and cook for 30 seconds until fragrant.
Add the broccoli florets to the skillet and cook for 4-5 minutes, stirring occasionally, until they are tender-crisp.
Reduce the heat to low and stir in the cherry tomatoes. Cook for an additional 2-3 minutes until the tomatoes begin to soften and release their juices.
Return the cooked chicken to the skillet, along with the drained penne pasta. Toss everything together to combine. If the mixture seems dry, add a few tablespoons of the reserved pasta water until you reach your desired consistency.
Season with the remaining salt and black pepper to taste. Remove from the heat.
Serve hot, topped with grated Parmesan cheese and fresh basil leaves if desired.
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 777 mg | 34% | |
| Total Carbohydrate | 28.4 g | 10% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 2.0 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 198 mg | 15% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 405 mg | 9% | |
*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.
