Garlic & Oil Linguine with Chicken (a2-1)
by Tanvi Parikh
Macros
- Total calories
- 507
- Protein
- 38 g
- Carbs
- 51 g
- Fat
- 19 g
- Fiber
- 8 g
- Sugar
- 3 g
- Cholesterol
- 95 mg
- Sodium
- 62 mg
- Potassium
- 777 mg
- Vitamin A
- 547 IU
- Vitamin C
- 6 mg
- Calcium
- 43 mg
- Iron
- 3 mg
- Vitamin D
- 1 IU
- Vitamin B12
- 0.3 µg
- Magnesium
- 40 mg
- Zinc
- 1 mg
Serves 1
Ingredients
- 70 g Whole Wheat Linguine (uncooked)
- 1 tbsp Extra Virgin Olive Oil
- 1 Garlic (cloves, minced)
- ¼ tsp Red Pepper Flakes
- 1 tbsp Parsley (finely chopped)
- Sea Salt & Black Pepper (to taste)
- 130 g Chicken Breast (bite-sized chunks)
Steps
Cook the linguine according to the package directions.
Heat half the oil in a pan over medium heat. Add the bite sized chicken breast pieces with a dash of salt and pepper. Cook on medium flame for 4-5 minutes until the chicken is cooked through and through. Set aside
Heat the remaining half of oil in a pan over medium heat. Add the garlic and red pepper flakes, cooking for one minute. Stir in the cooked linguine, parsley, salt and pepper.
Divide onto plates and enjoy!
Tips
- Leftovers: Refrigerate in and airtight container for up to four days.
- Serving Size: This is a single-serve recipe.
- Additional Toppings: Add lemon juice/zest, anchovies, sun dried tomatoes, olives, or parmesan cheese.
- Cooking Tip: If the pasta is too dry, add more water as needed when cooking. If the pasta seems too watery, use a ladle to discard any extra water.