Here is something I threw together the other night the beauty of this recipe is that its quick simple and can be made with or without the pasta. Its full of flavor and my family loves it when I add in the pasta. All in all this is pretty healthy and low cal obviously with the pasta comes the higher calories but I would say as long as you watch your portions this would be a great midday meal or lunch. It also makes great leftovers for at least another night for a family of 4. Here is what you’ll need.
10 Cloves of Garlic Minced
4 Boneless Skinless Chicken Breasts
1 Red Bell Pepper quatered and then cut accross into Strips
4 Tbsp Olive Oil
1 lb of Asparagus trimmed of woody ends and cut into 1 inch lengths or whatever length you prefer
2 Lemons for Juice and Zest
1/2 Box of Penne Pasta or whatever noodle you like ( I used Barilla Plus it has 10 grams of protien per serving )
Fresh Parmesian Cheese
Pre Heat Oven to 350 degrees. I cut all my veges first and then do the meat that way I don’t have to use two cutting boards – After you prepare the veges per above instructions line a small baking sheet with parchment paper, toss together 1 Tbsp Olive Oil and Red Bell Pepper then pop in the oven for about 15 -20 minutes. While the peppers are roasting -
Preheat 3Tbsp Olive Oil in Large pan over medium high heat. Take your defrosted chicken breasts and cut into bite size pieces 1 inch or so. Add Garlic and Chicken, let chicken become completely golden brown on one side before turning about 3-4 minutes. Turn chicken to other side and finish cooking until completely white throughout.
For Pasta You want to Bring your pot of water to a boil per instructions on package – Durring the last five minutes of cooking time for the pasta throw in your asparagus and drain together with pasta when done.
Now take all ingredients and gently toss togther in one big bowl adding juice from both lemons and the zest from ,
Sprinkle a Handful of Parmesian over the top and enjoy!