Tomato, Basil, and Chicken Pasta

By mschweickert

Ingredients

• 8 ounces uncooked whole-wheat spaghetti
• 1 tablespoon olive oil
• 4 (4-oz.) skinless, boneless chicken breast cutlets
• 1 /2 teaspoon kosher salt, divided
• 1 /2 teaspoon freshly ground black pepper
• 4 cups cherry tomatoes
• 1 /4 cup dry white wine
• 1 /2 cup thinly sliced fresh basil, divided
• 1 medium carrot, peeled and grated (about 1/4 cup)
• 3 ounces fresh mini mozzarella cheese balls (about 1/2 cup)
• 2 ounces Parmesan cheese, grated and divided (about 1/2 cup)
• Nutritional Information
• Calories 512
• Fat 16g
• Satfat 6g
• Unsatfat 9g
• Protein 43g
• Carbohydrate 51g
• Fiber 7g
• Sugars 6g
• Added sugars 0g
• Sodium 598mg
• Calcium 24% DV
• Potassium 19% DV
• How to Make It
• Step 1
• Cook pasta according to package directions, omitting salt and fat; drain.
• Step 2
• Heat oil in a large skillet over medium-high. Sprinkle chicken with 1/4 teaspoon salt and pepper and add to pan; cook 2 to 3 minutes on each side. Remove chicken from pan; keep warm.
• Step 3
• Step 4
• Divide pasta among 4 bowls. Top evenly with chicken, sauce, and remaining 1/4 cup basil and 1/4 cup Parmesan.

Details

Adapted from cookinglight.com

Preparation

Step 1

Step 1

Cook pasta according to package directions, omitting salt and fat; drain.

Step 2

Heat oil in a large skillet over medium-high. Sprinkle chicken with 1/4 teaspoon salt and pepper and add to pan; cook 2 to 3 minutes on each side. Remove chicken from pan; keep warm.

Step 3

Add remaining 1/4 teaspoon salt, tomatoes, wine, 1/4 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 1/4 cup Parmesan.

Step 4

Divide pasta among 4 bowls. Top evenly with chicken, sauce, and remaining 1/4 cup basil and 1/4 cup Parmesan.