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Lemon Parm Chicken Pasta with Broccoli and Spinach


Quantities listed are for a single serving. Simply multiply by the number servings you want to prepare to figure out amount needed.

  • Chicken Breast (Uncooked) – 2.23 ounce
  • Whole Grain Corkscrew Pasta (Uncooked) – 2.54 ounce, or about 0.75 Cup(s) Dry
  • Broccoli – 2.31 ounce, or about 0.75 Cup(s) Chopped
  • Baby Spinach (Fresh) – 2.31 ounce, or about 2.25 Cup(s)
  • Parmesan (Shredded) – 1.54 tablespoon
  • Butter – 0.77 tablespoon
  • Garlic – 1.54 teaspoon, or about 2 Clove(s)
  • Lemon
  • Crushed Red Pepper Flakes
  • Italian Seasoning


  1. Fill a large pot with water and a pinch of salt. Bring to a boil.
  2. Rinse and pat dry your chicken with a paper towel. Butterfly cut the chicken breast. To butterfly cut, you cut the chicken breast in half horizontally almost all the way through. You want it to open up like a book. It will look like a butterfly. Season both sides with Italian seasoning generously (dried basil and oregano).
  3. Heat a skillet to medium-high heat with a little canola oil or vegetable oil in the pan and sear both sides for about 4-5 minutes each side. Once it’s done cooking set aside on a cutting board to rest.
  4. Gently wash and dry your produce. The spinach is most likely pre-washed, so don’t worry about that. Cut the broccoli into bite-sized florets. Mince, finely chop or press the garlic cloves with a garlic press.
  5. Once the water is boiling, add the pasta to the pot and cook for 5 minutes. Then add the broccoli, cover the pot to bring it back to a boil, and cook for an additional 3 minutes.
  6. Once the time is up, drain the pasta and broccoli in a strainer. Add it back to the pot and stir in your spinach. Cover and let sit while you prepare the seasonings and sauce.
  7. Wipe out the skillet used for the chicken. Heat the skillet to medium heat. Add the butter, garlic, and red pepper flakes to the skillet. Sauté for a minute or two until fragrant. Add as much or as little red pepper as you like based on your taste preference.
  8. Remove skillet from heat, and add 2-3 teaspoons of fresh lemon juice. For big meal prep, you might want to use 1-3 tablespoons depending on portion size and flavor preference.
  9. Take the lid off of the pasta pot and add the skillet mixture, parmesan cheese, and some lemon zest. Lemon zest is made from rubbing the outer rind of the lemon on a Microplane. (It looks like a small cheese grater.) Stir it all together. Season with a little salt and pepper as desired.
  10. Cut your chicken into strips or bite-sized pieces and enjoy with pasta.


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