- 4
- 15 mins
- 20 mins
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)
- DV
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.
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
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.