Lemon Herb Chicken Pasta

Ingredients:

8 oz whole wheat pasta (such as penne or spaghetti)

2 boneless, skinless chicken breasts, diced into bite-sized pieces

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon dried basil

Juice of 1 lemon

Zest of 1 lemon

1 cup cherry tomatoes, halved

2 cups baby spinach leaves

Salt and pepper to taste

Grated Parmesan cheese for garnish (optional)

Chopped fresh parsley for garnish (optional)

Instructions:

Cook the pasta according to package instructions until al dente. Drain and set aside.

While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the diced chicken and cook until it's no longer pink, about 5-7 minutes.

Add minced garlic, dried oregano, dried thyme, and dried basil to the skillet with the chicken. Cook for an additional 2 minutes, stirring frequently.

Stir in lemon juice and lemon zest, scraping up any browned bits from the bottom of the skillet.

Add cherry tomatoes and baby spinach to the skillet. Cook for 2-3 minutes, or until the spinach is wilted and the tomatoes are softened.

Season with salt and pepper to taste.

Add the cooked pasta to the skillet with the chicken and vegetables. Toss everything together until well combined and heated through.

Serve hot, garnished with grated Parmesan cheese and chopped fresh parsley if desired.

Enjoy your flavorful and low-fat lemon herb chicken pasta!