A hearty one-skillet whole wheat pasta dish with a punch of lemon!
This dish is one of my favorite weeknight throw-it-together-in-a-jiffy dinners! It’s got great flavor, it cooks in just one skillet, and it uses whole wheat pasta!!
You will love this dish because the lemon provides amazing flavor throughout all the chicken and pasta! It’s unexpected and it’s amazing. The lemon brings this dish to a whole new level – lots of fun flavor! The whole wheat pasta also adds a hearty, more complicated flavor. I maintain that whole wheat dishes taste better – they’re more interesting to your taste buds! I have also made this with a gluten-free, rice-based pasta and it worked very well. That’s the only ingredient you need to adjust to make this gluten-free!
I also love the easy, easy prep for this dish. One skillet? Yes, please! Less dirty dishes = more time to enjoy dinner together. It really is a cinch to pull together. Just a little chopping and throw it all in the pan to cook! Oh, look at that melty parmesan – it’s begging to be eaten!
Whole Wheat Penne with Lemon Chicken
Time: 40 minutes
Yields: 4 servings
1 Tablespoon olive oil
2 cloves garlic, minced
Half of a white onion, chopped
2 chicken breasts, cubed
8 oz. whole wheat penne
1 cup grape or cherry tomatoes, halved
3 cups chicken broth
3 Tablespoons lemon juice
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried basil
1/3 cup parmesan cheese, shaved or shredded
- Over medium heat, warm oil. Add garlic and onion and cook until soft and tender.
- Add chicken and cook just until the outsides of the pieces are cooked and soft. The insides will not be thoroughly cooked yet, but will be while the pasta cooks.
- All at once, add the penne, tomatoes, chicken broth, lemon juice, salt, pepper, and dried basil. Increase heat to medium-high and bring to a boil. Cook until pasta is tender about 8-10 minutes. Stir often to avoid sticking on the bottom of the pan. By the time the pasta is cooked, just about all the liquid should be evaporated. Taste and add more lemon juice or spices, if desired.
- Once the pasta is cooked, turn down the heat to medium. Sprinkle the cheese over the top of the pasta and continue cooking for 3-4 minutes or until all the liquid has been absorbed or evaporated. Don’t worry if a little broth is left in the bottom of the pan; just scoop the pasta out with a slotted spoon. Enjoy!!
Notes: To make gluten-free, simply use a gluten-free certified pasta, like rice pasta. It may need a couple extra minutes to cook but no other changes are needed!
Recipe adapted from Yellow Bliss Road
If you try these, I’d love to see the result! Tag your kitchen creations with #mesacookingco so I can admire your beautiful work!
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