Monday, February 6th 2012, 5:48 pm
Roasted Chicken Broccolini Pasta Toss
Ingredients:
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
Directions:
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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