Ingredients
For the Chicken:
2 boneless, skinless chicken breasts, thinly sliced
2 tablespoons olive oil
3 cloves garlic, minced
Zest and juice of 1 lime
1 teaspoon paprika
1/2 teaspoon chili flakes (optional)
Salt and black pepper to taste
For the Pasta & Veggies:
8 oz (about 225g) penne pasta
1 zucchini, chopped
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small red onion, sliced
1 cup cherry tomatoes, halved
1 tablespoon olive oil
1/2 teaspoon Italian seasoning
Salt and pepper to taste
Optional Garnish:
Fresh parsley, chopped
Grated Parmesan or crumbled feta
Extra lime wedges
Instructions
1. Cook the pasta:
Cook penne according to package directions. Drain and set aside.
2. Marinate the chicken:
In a bowl, combine chicken slices with garlic, lime zest and juice, olive oil, paprika, chili flakes, salt, and pepper. Let marinate for at least 15 minutes (or up to 1 hour for extra flavor).
3. Cook the chicken:
Heat a skillet over medium-high heat. Add chicken and cook 3–4 minutes per side or until golden and fully cooked. Remove and set aside.
4. Sauté the vegetables:
In the same skillet, add 1 tablespoon olive oil. Add onion, zucchini, and bell peppers. Sauté 4–5 minutes until tender-crisp. Add cherry tomatoes and cook another 2 minutes. Season with Italian seasoning, salt, and pepper.
5. Combine everything:
Add cooked penne and chicken back into the skillet. Toss to combine and warm through.
6. Serve:
Garnish with parsley, cheese, and an extra squeeze of lime if desired.
Leave a Comment