Chicken Primavera

Ingredients

• 1½ lb boneless, skinless chicken breasts
• 12 oz penne pasta
• 2 tbsp olive oil
• 3 clove garlic
• 2 cup broccoli florets
• 1 pint cherry tomatoes
• 1 zucchini
• 1 bell pepper (any color)
• ½ cup chicken broth
• 1 lemon
• ½ cup Parmesan cheese (optional)
• ¼ cup fresh basil (optional)
• ½ tsp salt
• ¼ tsp black pepper

Steps

1. Cook pasta according to package directions. Drain, reserving 1/2 cup of pasta water, then set aside.
2. While pasta cooks, cut chicken into 1-inch pieces. Mince garlic. Chop broccoli, halve cherry tomatoes, dice zucchini, and slice bell pepper.
3. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
4. Add garlic, broccoli, bell pepper, and zucchini to the skillet. Sauté for 5-7 minutes until vegetables are tender-crisp. Add cherry tomatoes and cook for 2 minutes more.
5. Return chicken to the skillet. Add cooked pasta, chicken broth, and the juice of half a lemon. Season with salt and pepper. Toss to combine.
6. If desired, stir in reserved pasta water a tablespoon at a time to reach desired sauce consistency. Serve immediately, garnished with Parmesan cheese and fresh basil, if using.