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pastaMartine Berger

CSMS Magazine

This week recipe is something I’m sure you all will enjoy. It shows that you can eat right for an affordable price. I’m proposing a tasty and healthy combination: Tomato, Basil, and Chicken Pasta. The recipe is as follow:

8 oz uncooked whole-wheat spaghetti

1 Thsp. Olive oil

4 (4-oz) skinless, homeless chicken breast cutlets

½ tsp. kosher salt, divided

½ tsp. freshly ground black pepper

4 cups cherry tomatoes

¼ cup dry white wine

½ cup thinly sliced fresh basil, divided

1 medium carrot, peeled and grated (about ¼ cup)

3 oz. fresh mini mozzarella

2 oz. Parmesan cheese, grated and divided (about ½ cup)


  1. Cook pasta according to package directions, omitting salt and fat; drain
  2. Heat oil in a large skillet over medium-high. Sprinkle chicken with ¼ tea-spoon salt and pepper and add to pan; cook 2 to 3 minutes on each side. Remove chicken from pan; keep warm.
  3. Add remaining ¼ teaspoon salt, tomatoes, wine, ¾ cup basil, and carrot to drippings in pan; bring to a boil. Cook 3 minutes or until tomatoes begin to break down, stirring frequently. Reduce heat, and simmer 5 minutes or until slightly thickened. Remove pan from heat; stir in mozzarella and ¼ cup Parmesan.
  4. Divide pasta among 4 bowls. Top evenly with chicken, sauce, and remaining ¼ cup Parmesan.

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