Grilled Chicken With Whole Wheat Penne and Veggies

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 31mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Pound chicken to a thickness of 1/2 an inch.
  • Combine 2 cloves garlic, 1 T crushed red pepper, and 2 T Herbes de Provence in a small bowl.
  • Rub garlic mixture into both sides of each chicken breast.
  • Season both sides of each breast with salt and pepper.
  • Cover chicken and leave in the fridge for at least an hour.
  • Steam or boil broccoli for 2 minutes and then remove from heat.
  • Grill chicken over med-high heat, about 4 minutes per side. Place chicken on a plate, cover with aluminum foil, and set aside.
  • Cook pasta according to package directions.
  • While pasta boils, cook remaining garlic and onion over medium heat until softened.
  • Add wine, broth, basil, marjoram, and the remaining crushed pepper. Bring to a boil and simmer until reduced.
  • Add red pepper and cook for a minute or two.
  • Add broccoli and cook until re-heated.
  • Drain pasta and add to veggie mixture.
  • Divide pasta between 2 plates. Top with chicken, pine nuts, and parmesan cheese.
Advertisement