PASTA

By ldelmas

Ingredients

• 6 ounces dry spaghetti
• 5 teaspoons olive oil, divided
• 4 to 5 garlic cloves, thinly sliced
• 12 ounces boneless, skinless chicken breast, sliced very thin
• 2 cups cherry tomatoes, halved
• 2 tablespoons sweet vermouth (or chicken broth)
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon salt (or more to taste)
• 1/2 cup fresh basil, leaves stacked, rolled, and thinly sliced
• 1/4 cup shredded Parmesan cheese
• Fresh ground black pepper to taste.

Details

Servings 4
Adapted from marlenekoch.com

Preparation

Step 1

Cook the pasta according to the package directions (because the sauce goes so quickly, be sure to start the pasta first). Drain, place in serving bowl, and cover. (Tip: Use the hot pasta water to warm the bowl before adding the pasta to it.)

2. While pasta is cooking, heat 2 teaspoons oil in a large, nonstick skillet over medium heat. Add the garlic and sauté about 30 to 45 seconds, or until lightly browned. Add the chicken and cook for 3 to 4 minutes, or until browned on the underside. Turn the chicken, and cook 1 more minute, or until just cooked through.

3. Stir in the tomatoes, vermouth, vinegar, and salt, and cook for 2 minutes. Pour the mixture over the pasta and toss. Add the basil, Parmesan, and remaining 1 tablespoon of olive oil, and toss again lightly to evenly coat the pasta. Season with pepper to taste and serve immediately.

DARE TO COMPARE: The Tomato Basil Spaghettini entrée with fresh tomato sauce and chicken at California Pizza Kitchen serves up 1,200 calories, 125 grams of carbs, and 58 grams of fat.

NUTRITION INFORMATION PER SERVING: (1 ½ cups) Calories 320 | Carbohydrate 38g (Sugars 4g) | Total Fat 9g (Sat Fat 2g) | Protein 27g | Fiber 6g | Cholesterol 60mg | Sodium 390mg | Food Exchanges: 3 Lean Meat, 2 Starch, 1 Vegetable, 1 Fat | Carbohydrate Choices: 2 1/2 | Weight Watcher Plus Point Comparison: 8