Description
This recipe was inspired by the abundance of tomatoes and basil in my garden. These grape tomatoes are so sweet and addicting. Toss them with some low carb pasta and diced chicken and you have a delicious, healthy meal in less than 20 minutes. Perfect for a busy weeknight!
Yield: 4servings | Serving Size: 11/2 cups
Ingredients
2skinless chicken breast halves (1 lb), diced in 1 inch cubes
cooking spray
1/2tspeach of dried oregano and dried basil
kosher salt and fresh pepper, to taste
8ozspaghetti, gluten-free or whole wheat
2cupsgrape tomatoes, halved
6clovesgarlic, smashed and coarsely chopped
4tspextra virgin olive oil
4tbspchopped fresh basil
Instructions
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.
Last Step:
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