Serves: 2
Ingredients
- 4 oz (dry) whole-wheat or chickpea pasta
- 1 tbsp olive oil
- 1 cup broccoli florets
- ½ cup sliced zucchini
- ½ cup cherry tomatoes
- 6 oz cooked chicken breast, sliced
- 1 clove garlic, minced
- Salt & pepper
- Optional: grated Parmesan (1 tbsp per serving)
Instructions
- Cook pasta al dente, drain, and set aside.
- Heat olive oil in a pan; sauté garlic briefly.
- Add vegetables and cook until tender-crisp.
- Stir in chicken and pasta.
- Season with salt and pepper.
- Finish with Parmesan if using.
Measured Portion Reminder:
This recipe already balances the plate — resist the urge to add more pasta.
