Lemon Rosemary Chicken with Garlic Pasta

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This dish was probably the absolute best thing I’ve ever made in my 5 years of cooking! I had a similar meal at Carino’s a few days ago and decided to recreate a healthier and less guilty version. It was a pretty successful attempt because even my 1 year old devoured it!! She even went back to her high chair multiple times to pick noodles off of it 😂. If that doesn’t equal deliciousness than I don’t know what does!!

INGREDIENTS
1 package spaghetti, angel hair or linguine pasta (I used gluten free)
1 large yellow squash
1 handful of raw spinach
1 handful of raw mushrooms
4 chicken breasts, thawed
1 cup Lemon juice
Minced garlic
Olive oil
Rosemary
Garlic salt
Pepper

DIRECTIONS

*Cook pasta according to directions.

*While waiting for the pasta water to boil, add chicken breast, lemon juice, minced garlic and rosemary to a ziploc bag. Close bag and set in fridge. Heat up a large skillet over medium high heat.

*After adding pasta to the boiling water, sauté squash, spinach, mushrooms and 2 tsp minced garlic in the skillet. Cook until squash is tender.

*Take chicken out of the fridge and sprinkle with pepper. I grilled the chicken on our George Foreman grill but cooking it in the skillet would work well too!

*When pasta is done, drain and transfer back to pot. Toss with olive oil, minced garlic and sprinkle with garlic salt.

*Layer pasta, veggies and chicken onto a plate and serve! Enjoy!!

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