Nutrition balance score
Great
Glycemic Index
59
Moderate
Glycemic Load
29
High
Nutrition per serving
Calories698.2 kcal (35%)
Total Fat28.4 g (41%)
Carbs50.2 g (19%)
Sugars4.3 g (5%)
Protein56.9 g (114%)
Sodium354.5 mg (18%)
Fiber3.6 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Cook pasta
Step 1
Bring a medium saucepan of salted water to a boil. Add pasta; cook, stirring, until al dente, 8–9 minutes. Drain, rinse under cold water, and drain well again; transfer to a medium bowl. Meanwhile, finely chop 1 teaspoon garlic. Trim stem end from broccoli and cut crown into 1-inch florets, if necessary. Coarsely chop roasted red peppers
Marinate chicken
Step 2
Pat chicken dry and pound to ¼-inch thickness. In a medium bowl, combine chopped garlic, 2 tablespoons each of oil and vinegar, 2 teaspoons Italian seasoning, and ¾ teaspoon salt; season with pepper. Add chicken, turning to coat. Set aside to marinate until step 4
Step 3
Heat 1 tablespoon oil in a medium skillet over medium-high. Add broccoli and 3 tablespoons water; cover and cook until tender and lightly browned in spots, 4–5 minutes. Transfer to a bowl and cover to keep warm.
Cook chicken and pan sauce
Step 4
Scrape marinade off chicken (do not discard). Heat 1 tablespoon oil in same skillet over medium-high. Cook chicken until lightly browned and cooked through, 2–3 minutes per side; transfer to plates. Add ¼ cup water and any remaining marinade to skillet over medium heat; stir, scraping up any browned bits from bottom of skillet. Bring to a boil then remove from heat
Finish salad and serve
Step 5
Add ranch dressing and half of the chopped peppers to bowl with pasta; toss to coat. Serve garlic and herb chicken with sauce spooned over top and broccoli and macaroni salad alongside. Top macaroni with remaining chopped peppers. Enjoy!
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