Lemony Chicken Arugula Pasta
Chiicken Pasta topped with lemon juice and spicy arugula.
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Servings: 6 people
Calories: 346kcal
Pin Recipe
Equipment
Ingredients
- 1 lb chicken breasts
- ½ tablespoon dried oregano
- ½ tablespoon dried basil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- salt and pepper to taste
- ½ tablespoon coconut oil
- large bunch baby arugula
- 12 oz farfalle pasta (cooked, I use gluten free)
- ¼ cup olive oil
- ½ cup water
- 2-3 lemons cut into wedges
- 1-2 tablespoon freshly cracked pepper
- ½ cup parmesan cheese shredded
Instructions
- Place the chicken in a bowl with the dried basil, dried oregano, garlic powder, onion powder, salt and pepper. Toss the chicken in the spices and let it marinate for 30 minutes.
- Warm the dutch oven to medium heat. Add coconut oil and then the chicken. Brown each side and cook until the chicken is 165°F.
- Remove the chicken and shred it before adding it back to the pot.
- Then add the cooked pasta, water, and olive oil. Stir to combine.
- Mix the arugula into the pasta and cover the pot to let the arugula wilt slightly.
- Remove the dutch oven from the heat and serve the pasta onto plates.
- Top each plate with freshly cracked pepper, 1-2 lemon wedges, and parmesan cheese. Enjoy!
Nutrition
Calories: 346kcal | Carbohydrates: 12.7g | Protein: 27.1g | Fat: 20.4g | Saturated Fat: 5.4g | Cholesterol: 72mg | Sodium: 215mg | Potassium: 336mg | Fiber: 1.3g | Sugar: 1.8g | Calcium: 133mg | Iron: 2mg
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