Servings: 4 (1 serving is a cup)
Containers: 1 yellow, ½ red, ¼ green, 2 tsp
3-4 Chicken breast cut into 1" cubes
8oz whole wheat pasta (I used spaghetti because I already had some)
1 cup loose leaf parsley (fresh and not chopped)
1 cup cherry tomatoes (quartered)
1 clove garlic (grated)
3 tbsp olive oil
salt/pepper to taste
1 tbsp grated parmesan cheese
1. Cook pasta according to directions.
2. In a large sauté pan, pour 1 tbsp of olive oil and heat on medium heat. Once the oil is heated, add the chicken and cook until the pieces are brown on each side.
3. While chicken and pasta are cooking, mix together 2 tbsp of olive oil, garlic, and juice from the lemon.
4. Once chicken has cooked, add the quartered tomatoes, parsley, cooked pasta, salt and pepper, and lemon/garlic sauce. Add about a tbsp. of cheese and serve!