Lemon Spaghetti with Chicken

Servings: 6 Serving size: about 2 cups
Prep time: 10 minutes Total time: 18 minutes

Ingredients:

  • 1 package whole wheat thin spaghetti
  • ½ cup olive oil, divided
  • 1½ cups asparagus, diced
  • 1½ cups frozen peas
  • 2 cups cooked chicken, shredded
  • ½ cup reduced-fat Parmesan cheese
  • ½ cup lemon juice
  • 1 Tbsp. lemon zest
  • 1 Tbsp. black pepper
  • 1 cup fresh basil, sliced into slivers

Preparation:

  1. Prepare pasta according to package directions, omitting salt and fat.
  2. In a pan over medium heat, sauté the asparagus in 1 Tbsp. olive oil. Cook until tender, about 4 minutes. Halfway through cook time, add peas and cooked shredded chicken to warm.
  3. Whisk the rest of the oil, Parmesan cheese, lemon juice and lemon zest in a large bowl.
  4. Drain the pasta, reserving ½ cup of pasta water. Toss the pasta with the sauce and add pasta water as needed for desired consistency. Add chicken mixture.
  5. Season with pepper and basil and serve immediately.

Nutrition Facts:

  • Total calories: 550 cals
  • Total fat: 23 g
  • Saturated fat: 3.5 g
  • Protein: 29 g
  • Total Carbohydrate: 60 g Dietary fiber: 11 g
  • Sodium: 190 mg