Ingredients
Scale
- 8 oz bowtie pasta
- 2 pieces boneless, skinless chicken breasts (about 1 lb)
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 cloves garlic, minced
- 1 teaspoon dried oregano (or 1 tablespoon fresh)
- 1 teaspoon dried basil (or 1 tablespoon fresh)
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved (optional)
- 1 cup fresh spinach (optional)
- Parmesan cheese for serving (optional)
Instructions
- Cook the bowtie pasta according to package instructions. Drain and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium heat.
- Season the chicken breasts with salt, pepper, and oregano. Add them to the skillet.
- Cook the chicken for 5-7 minutes on each side until golden and cooked through. Remove from skillet and let rest.
- In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
- Add the cooked pasta to the skillet, along with lemon juice, lemon zest, and basil. Stir well to combine.
- Slice the chicken and add it back to the skillet. If using, add cherry tomatoes and spinach. Toss everything together for a minute.
- Serve warm, topped with Parmesan cheese if desired.
- Prep Time: 15
- Cook Time: 15