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)
- Cook pasta according to package directions, omitting salt and fat; drain
- 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.
- 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.
- Divide pasta among 4 bowls. Top evenly with chicken, sauce, and remaining ¼ cup Parmesan.
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