One-Pot Healthy Chicken Pasta

Start cooking the Penne Pasta (1 2/3 cups) . Cook in salted water following the package directions. Drain and reserve some of the finished pasta water for the sauce.

To the same pan, over a high heat add Extra-Virgin Olive Oil (1 Tbsp) . Then add Leek (1) and sweat them down for a minute or so, turn the heat down to medium and add in the Garlic (2 cloves) , along with the Cherry Tomatoes (1 2/3 cups) . Next add 2 tsp zest from the Lemon (1) into the mix and stir well and cook for 5 minutes. The tomatoes will start to break down slightly into the dish, creating its own sauce.

To the tomatoes, add Zucchini (1) , Broccoli (2 cups) and Kale (4 cups) . You want these vegetables to hold their shape, so make sure not to overcook them. They should be tender but not really soft which will take around 7 minutes. Add in Boneless, Skinless Chicken Breasts (9 oz) .

Finally, add pasta to the mix, along with about a 1/2 cup of the pasta water and Grated Parmesan Cheese (1/4 cup) . Mix everything well over high heat for 1 minute. To serve, pile high into bowls and top with more parmesan and fresh parsley.