Friday, July 30, 2010

Spaghetti with Sauteed Chicken and Grape Tomatoes

Servings: 4 • Serving Size: 1 1/2 cups • Calories: 302


  • 2 skinless chicken breast halves, diced in 1 inch cubes
  • cooking spray
  • 1/2 tsp each of dried oregano and dries basil
  • salt and pepper
  • 8 oz spaghetti (high fiber or low carb) I used Ronzoni Smart Taste
  • 2 cups grape tomatoes, halved
  • 6 cloves garlic, smashed and coarsely chopped
  • 4 tsp extra virgin olive oil
  • 4 tbsp chopped fresh basil


  • Bring a large pot of salted water to boil.
  • Season chicken generously with salt, pepper, oregano and basil.
  • Heat a large skillet on high heat. When hot, spray with oil and add chicken. Cook about 3-4 minutes, until no longer pink. Remove chicken and set aside.
  • Add pasta and cook according to package directions. Reserve about 1/2 cup pasta water before draining.
  • While pasta cooks, add olive oil to skillet on high heat.
  • Add garlic and sauté until golden brown (do not burn).
  • Add tomatoes, salt and pepper and reduce heat to medium-low. Sauté about 4-5 minutes.
  • When pasta is drained, add pasta to tomatoes and toss well. If pasta seems too dry, add some of the reserved pasta water.
  • Add fresh basil and chicken and toss well.
  • Serve and top with good grated cheese
Source

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