It’s spring time!

That means summer is coming.

You know what that gets me thinking of?

Bathing suits.

I’m so not ready to start slipping into a bikini!

So we’re getting healthy this week.

And eating delicious at the same time.

Check out this quick and healthy meal….

CHICKEN WITH WHOLE WHEAT PENNE AND VEGGIES

WHAT YOU NEED:

1 box whole wheat penne

2 T olive oil

2 zucchini, halved and sliced thin

8 oz mushrooms, sliced

1 clove garlic

4 scallions, diced

2 chicken breasts, pounded thin and sliced into bite sized pieces

1/2 t red pepper flakes

1 lemon, zested and juiced

1/4 cup toasted pine nuts

1/2 cup marinated artichoke hearts

1/2 cup chicken stock

10 basil leaves, torn

1/4 cup parmesan cheese

S&P

WHAT TO DO:

Bring a large pasta pot of water to boil.  Add the penne and cook to al dente.

While the pasta cooks heat a large saucepan over medium high heat.  Add 1 T of your olive oil.

Toss in your zucchini, mushrooms, garlic, scallions, lemon zest and red pepper flakes.  Season with a bit of S&P and let your veggies soften up.

After about 5 minutes, remove veggies to a plate and set aside.

Add remaining oil to the pot.

Season your chicken with S&P and add it to the hot pan.  Cook chicken on both sides until brown and cooked through, about 8 minutes or so.  Squeeze lemon juice over the chicken and add the veggies back in.  Add in your artichoke hearts and chicken stock scraping up any brown bits left on the bottom of the pan.

Drain your pasta (reserve a cup of the pasta liquid in case you’d like to add more to your sauce) and toss pasta with the chicken/veggie sauce.  Sprinkle on your parmesan cheese, basil, and pine nuts.

Viola!  Quick easy healthy meal!