4 oz. whole wheat or blend pasta, like rotini or penne
1 ½ cups cooked green beans
10 oz. uncooked boneless, skinless chicken breast
1 tsp. black pepper
1 tbsp. olive oil
3 garlic cloves, sliced or crushed
½ tbsp. crushed red pepper
½ cup low-sodium, fat-free chicken broth
1 small lemon, juiced and zested
Salt, to taste
1 oz. parmesan, grated
WW points - 5 pts per serving
Cook the pasta in a large pot of boiling water, until al dente. Drain and set aside. (If using frozen beans, you can cook them right in the pot with the pasta.)
While the pasta is cooking, season chicken with some black pepper. Heat a large grill pan or electric grill and add chicken. Grill until golden and completely cooked. Remove to a plate and slice into 1" fingers.
Add the garlic and red pepper to a pan with 1 tbsp olive oil and sauté until fragrant. Add the cooked pasta and beans and turn heat off. Mix together with ½ cup of chicken broth or some reserved cooking liquid from the pasta.
Stir in chicken to the pasta and season with salt and pepper. Add the juice of lemon and lemon zest and sprinkle with chopped parsley.
Before serving, top with parmesan.
Light and lemony, spicy and delicious. If you like it more spicy, add more crushed red pepper when serving. If you have broccoli in the house or some other vegetable to use up, feel free to make adjustments. This recipe works well with substitutions.
I totally forgot to take a picture of this when I made it last night so I apologize. I wanted to post the recipe anyway.