Ingredients
- Chicken: 2 boneless, skinless chicken breasts (seasoned with salt, black pepper, and garlic powder).
- Pasta: 250g Penne pasta.
- Vegetables: 1 cup cherry tomatoes (halved), 1 small red onion (sliced), and fresh parsley or basil for garnish.
- Sauce/Dressing: 3 tbsp olive oil, 2 cloves minced garlic, a pinch of red chili flakes (optional), and 1 tbsp balsamic glaze or lemon juice.
- Topping: Freshly grated Parmesan cheese (optional).
Instructions
- Cook the Pasta: Boil the penne in salted water until al dente. Drain and set aside, reserving a small splash of pasta water.
- Grill the Chicken: Heat a grill pan or skillet over medium-high heat with a drizzle of oil. Cook the chicken for about 6-7 minutes per side until golden brown and cooked through. Let it rest for a few minutes, then slice into strips.
- Sauté the Vegetables: In the same pan, add a bit more olive oil. Sauté the red onions until slightly softened, then add the cherry tomatoes and garlic. Cook for 3-4 minutes until the tomatoes start to blister and release their juices.
- Combine: Add the cooked pasta and sliced chicken back into the pan with the vegetables. Toss everything together. If it feels too dry, add a splash of the reserved pasta water and olive oil.
- Season & Serve: Stir in the fresh herbs (basil/parsley) and a squeeze of lemon juice or balsamic glaze. Season with extra black pepper and salt to taste.
Quick Tips
- Protein Boost: Since this is a high-protein dish, you can use whole-grain or chickpea penne for extra fiber.
- Flavor Variation: Add some feta cheese or olives for a Mediterranean twist.
Bon Appétit!
