This meal was a great dinner for two- My boyfriend loved it.
Ingredients:
2 skinless chicken breast halves, diced in 1 inch cubes
cooking spray
1/2 tsp each of dried oregano and dries basil
kosher salt or sea salt and fresh pepper
8 oz spaghetti (high fiber or low carb) I used whole grain angle hair spelt pasta (VitaSpelt brand in the gluten free section)
2 cups grape tomatoes, halved
6 cloves garlic, smashed and coarsely chopped
4 tsp extra virgin olive oil
4 tbsp chopped fresh basil
Directions:
1. Bring a large pot of salted water to boil.
2. Season chicken generously with salt, pepper, oregano and basil. Heat a large skillet on high heat.
3. When hot, spray with oil and add chicken. Cook about 3-4 minutes, until no longer pink. Remove
(I had frozen chicken so after I browned the chicken I added water and covered so that my chicken would not dry out. I had thicker chicken breast so it took a little longer to cook)-chicken and set aside.
4. Add pasta and cook according to package directions. Reserve about 1/2 cup pasta water before draining.
5. 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.
6. When pasta is drained, add pasta to tomatoes and toss well. If pasta seems too dry, add some ofthe reserved pasta water. Add fresh basil and chicken and toss well. Serve and top with grated cheese. (I didn't use cheese but added a little salt n pepper to taste.
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