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Pasta with Chicken and Green Beans picture

Pasta with Chicken and Green Beans

Using whole wheat pasta for this quick cooking chicken dish adds a healthy dose of fiber and protein. The green beans make it pretty.

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  • 12 ounces tagliatelle pasta (or other wide noodle pasta)
  • 5 tablespoons extra virgin olive oil (split)
  • 1 pound skinless, boneless chicken breast
  • 3 garlic cloves, thinly sliced
  • 8 ounces fresh green beans, ends trimmed and cut in half from end to end
  • 1 red pepper, cored, seeded and chopped
  • 1/2 cup low-sodium chicken stock
  • For serving:
  • grated Parmesan cheese
  • 1/4 cup fresh basil leaves, coarsely chopped
  • 1/2 lemon

Serves 4

  1. Bring a large pot of salted water to the boil and cook the pasta according to the package directions. Drain and return the pasta to the warm pot. Toss with 1 tablespoon of olive oil to keep the noodles from sticking together.
  2. Meanwhile, slice the chicken cross wise into thin pieces. Place the chicken slices, 2 tablespoons of olive oil and the garlic in a bowl and stir to combine. Season well with salt and pepper.  
  3. Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat. When hot, add the chicken mixture and cook, stirring, for about 2 minutes. Add the beans and red pepper and reduce the heat to medium-low; cook for another 2 minutes while stirring. Remove from heat until pasta is cooked.
  4. When ready to serve, heat the skillet with the chicken and vegetables over medium-high heat. Add the chicken stock and simmer for about 30 seconds. Add the cooked pasta to the skillet and toss well to combine.
  5. Divide the pasta among serving plates and top with freshly grated Parmesan cheese, a few basil leaves, freshly ground black pepper and a squeeze of lemon.

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