Ingredients
- Mini farfalle pasta (or your favorite bite-size pasta)
- Boneless skinless chicken breasts
- Olive oil
- Zucchini
- Yellow squash
- Garlic (minced and powder)
- Fresh lemon juice and zest
- Parmesan cheese
- Fresh parsley
Instructions
- Cook the pasta according to package instructions until al dente; drain and set aside.
- Season chicken with salt, pepper, lemon zest, garlic powder, Italian seasoning, and onion powder. Heat olive oil in a large skillet over medium-high heat; cook chicken for 3–5 minutes on each side until cooked through. Remove from skillet and keep warm.
- In the same skillet, add more olive oil and cook chopped zucchini and yellow squash until slightly softened. Stir in minced garlic until fragrant.
- Add cooked pasta back to the skillet with butter and lemon juice; toss to combine. Add parmesan cheese and chopped chicken pieces; mix well.
- Serve garnished with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 540
- Sugar: 3g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg