Whole30 Penne Pasta with Chicken
Elevate your healthy eating game with this Whole30 Penne Pasta with Chicken, a guilt-free twist on a comforting classic. This vibrant and flavorful dish features chicken breast strips seasoned to perfection and paired with zucchini noodles (zoodles) for a low-carb, gluten-free alternative to traditional pasta. Tossed in a light, garlic-infused cherry tomato sauce, this one-pan meal is simmered with a touch of chicken broth, aromatic basil, and a dash of red pepper flakes for a subtle kick. Ready in just 45 minutes, it’s an easy, wholesome dinner that fits Whole30, paleo, and keto lifestyles without sacrificing flavor. Perfect for a weeknight meal, this recipe ensures you can indulge in "pasta night" while staying true to your health goals!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 4 large Zucchini
- 2 tablespoons Olive oil
- 4 cloves Garlic cloves
- 2 cups Cherry tomatoes
- 1 cup Chicken broth
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Basil leaves, chopped
- 0.25 teaspoon Red pepper flakes
Instructions
Begin by spiralizing the zucchini to create zucchini noodles (zoodles). Set aside.
On a cutting board, slice the chicken breasts into thin strips. Season with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken strips and cook for 5-7 minutes or until cooked through and golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil and reduce the heat to medium. Add minced garlic and cook for about 1 minute until fragrant.
Add the halved cherry tomatoes to the skillet and cook for 5 minutes until they start to soften.
Pour in the chicken broth, stir, and bring the mixture to a simmer. Let it cook for another 5 minutes.
Return the cooked chicken to the skillet and add the red pepper flakes and half of the chopped basil. Stir to combine all ingredients.
Add the zucchini noodles to the skillet and gently toss to coat them with the sauce. Cook for about 2-3 minutes until the zoodles are tender but not mushy.
Remove the skillet from heat and garnish with the remaining chopped basil before serving.
Transfer the Whole30 chicken zucchini penne to serving plates and enjoy your delicious, guilt-free meal!
Nutrition Facts
Calories |
1282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 11527 mg | 501% | |
| Total Carbohydrate | 93.2 g | 34% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 77.8 g | ||
| Protein | 126.0 g | 252% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 460 mg | 35% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 4164 mg | 89% | |
*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.
