Lemon Garlic Chicken Pasta


Fall is right around the corner!  Time to start cooking warm and satisfying cold weather meals.  This one-pan dish has everything you need for a healthy dinner – protein, fresh veggies, pasta.  I started with a recipe from number-2-pencil.com and added fresh spinach and tomatoes.  Use any pasta; for a healthier dish, substitute low sodium chicken broth or homemade chicken stock.

Serves 4.



1/4 cup olive oil
1 pound boneless skinless chicken breast
4 cloves garlic, minced
2 cups chicken broth
1 cup water
1/2 lb pasta
1 large lemon, zested and juiced (about 1/4 cup juice)
3/4 cup fresh baby spinach
3/4 cup quartered cherry tomatoes
1/2 cup fresh basil, coarsely chopped
salt and pepper to taste
shredded or shaved parmesan to taste



Cube the chicken and season with salt and pepper to taste.

Heat olive oil in a large, deep frying pan over medium heat; add chicken and brown.

Lower heat and add garlic; saute 1 minute.

Add broth, water and uncooked pasta to pan. Raise heat to high; bring to boil and then reduce heat to medium low; cover and simmer about 15 minutes or until pasta is al dente. Do not overcook pasta!

Remove lid and simmer until liquid is reduced by half, about 5 more min. (if it doesn’t reduce by half, you can strain it with a slotted spoon when serving; don’t overcook).

Remove from heat and stir in tomatoes, spinach, basil, lemon juice and zest, and salt and pepper to taste.

Garnish with parmesan.


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