One Pan Chicken and Red Pepper Pasta

This super filling and savory pasta dish made with sweet onions and peppers brightened with lemon juice will cure even the biggest hunger. 

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Serves 1

Ingredients:

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 small chicken breast, butterflied
• 1/2 white onion, sliced
• 1/2 red bell pepper, sliced
• 1 tablespoon nutritional yeast 
• 2 oz fettuccine, cooked al dente according to box directions 
• lemon juice
• salt and pepper

Directions:

1. In a small nonstick skillet, add the oil and butter. Set heat to medium high. 
2. While the pan heats, salt and pepper the chicken breast on both sides and then coat it in flour.
3. Place the chicken in the hot skillet and cook 3 minutes on each side. Remove the chicken onto a plate to rest.
4. Reduce the heat to medium or medium low and add the onion and pepper slices to the pan using the leftover oil and butter from cooking the chicken. 
5. Slowly cook until they are soft and the onions almost caramelized (~10-15 min).
6. Add the nutritional yeast, stir, and then add the precooked pasta. 
7. Throughly mix the vegetables into the pasta and turn off the heat. 
8. Squeeze fresh lemon juice over top the pasta and serve along with the chicken.