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Roasted Chicken Broccolini Pasta Toss

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Roasted Chicken Broccolini Pasta Toss


2 boneless skinless chicken breast

1 teaspoon Italian seasoning

1/2 pound whole wheat spaghetti

4 teaspoon olive oil

3 large garlic cloves, thinly sliced

1 1/2 cup broccolini

Grated zest of 1 lemon

1/2 teaspoon sea salt

1/4 teaspoon red pepper flakes

1/3 cup crumbled reduced-fat soft goat cheese


Preheat oven to 350 degrees. Place chicken breasts on a baking rack with a cookie sheet underneath. (Allows fat to drain away) Top with Italian seasoning and 1 teaspoon olive oil. Bake for 20-25 minutes. Set aside.

Cook spaghetti according to package directions. Drain, reserving 1/4 cup of pasta cooking water. Transfer pasta to serving bowl; keep warm

Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add broccolini and cook, stirring, until tender, about 5 minutes. Add broccolini, lemon zest, salt, and pepper flakes to pasta; toss, adding just enough of reserved pasta water to moisten. sprinkle with goat cheese.

Serves 4 or 1 1/2 cups per serving

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