Lemon Herb Chicken Pasta with Snap Peas

 Healthy Online Only Easy prep25 mins total55 mins servings3 calories535 added2020

• ½ pound vegetable penne pasta
• Kosher salt and freshly ground black pepper
• 2 skinless chicken breasts
• 4 tablespoons olive oil
• 3 cloves garlic, finely chopped
• ½ large shallot, finely chopped
• ¼ cup freshly squeezed lemon juice
• 1 cup trimmed and sliced sugar snap peas
• 5 ounces frozen peas
• (optional) 1½ cups baby spinach
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh flat-leaf parsley, plus additional leaves for serving

1. Bring a large pot of water to a boil and salt it generously. Add the pasta and cook until al dente, 8 to 10 minutes. Reserve ¼ cup of the cooking liquid. Drain the pasta and set aside.
2. Sprinkle the chicken with salt and pepper. Add 2 tablespoons olive oil to a large pan over medium-high heat. Cook the chicken until the internal temperature reaches 160 degrees F, about 5 minutes per side. Remove the chicken and slice it into strips.
3. Add 1 tablespoon olive oil to the pan. Add the garlic and shallot and sprinkle with salt and pepper. Cook until fragrant, 1 minute. Add the lemon juice and sugar snap peas and cook, 2 minutes. Add the reserved pasta water and the frozen peas. Cook until the peas are just cooked through, 2 minutes more.
4. Add the cooked pasta, spinach, sliced chicken, chopped basil, chopped parsley and the remaining 2 tablespoons olive oil. Toss all the ingredients together to coat, season with additional salt and pepper and garnish with parsley leaves. Serve immediately.

Nutrition

calories535 total fat13g saturated fat2g cholesterol64mg total carbohydrates99g dietary fiber11g sugars5g protein37g sodium335mg