One-Pot Healthy Chicken Pasta

Start cooking the Penne Pasta (6 oz). 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 (4 Tbsp). Mix everything well over high heat for 1 minute. To serve, pile high into bowls and top with more parmesan and fresh parsley.