I decided a light, healthy meal was appropriate after all that delicious carrot cake last week! This is a quick and simple meal and the flavors are nice and bright. Remember that basil plant I got a few months ago at the farmers market? It’s still alive!
It you know anything about me, well, that’s a huge accomplishment. I once managed to kill my sisters orchid plant in one weekend when I was supposed to be taking care of it. Who does that? Needless to say, I’ve never been asked to plant-sit again!
Healthy Lemon Basil Pasta with Italian Skillet Chicken
3 large chicken breasts
1 T Italian seasoning
1 lb whole wheat penne pasta
Zest and juice from 1 lemon
1 T olive oil
About 15 fresh basil leaves, chiffonade
Parmesan cheese for topping
Start by heating a large skillet on medium heat. Coat chicken breasts with Italian seasoning and cook in skillet until cooked through. Let chicken rest on cutting board for a few minutes once cooked so the juices redistribute and the chicken will stay moist.
Meanwhile, cook pasta according to box directions (I find that adding pasta to boiling water and cooking for 7 minutes will give you the perfect “al dente” bite). Drain pasta and pout into the skillet that the chicken was cooked in. Add olive oil, lemon zest and juice and stir to combine. Slice chicken and add to skillet. Add basil and give everything a quick stir. Plate and serve warm.
Thinly slice or grate Parmesan cheese on top of pasta. Use spent lemon and extra basil for plating (optional).
I love the little flecks of the lemon zest resting on the pasta. YUM!