I saw this recipe in Clean Eating magazine and it sounded yummy.
1/2 lb whole wheat pasta (I used multi-grain, I haven’t been able to make that whole wheat leap)
2 tsp olive oil
1 lb boneless, chicken breast
1/4 tsp each salt and pepper
1 large lemon, zested and thinly sliced (about 8 rounds)
1 cup low-sodium chicken broth
2 cups baby arugula (I used spinach)
1/4 cup grate parmesan
Cook pasta according to directions
Brush Chicken with olive oil and sprinkle with salt and pepper. - add to heated saute pan and sear on each side for 1 minute. Top chicken with lemon slices and cover with chicken broth and cover – simmer for 5 minutes. After 5 minutes (or until chicken is done) remove chicken and lemon slices and cover. Add to the pan spinach and lemon zest. Spoon pasta into bowl and add chicken and lemon and sprinkle with parmesan.
The picture on the left is from the magazine – the picture on the right is mine = I think I got pretty close. (Oh – I also topped mine with feta – it needed just a bit more flavor)