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Quick Tomato, Basil and Chicken Spaghetti
Trade your usual pasta meal with a swift and sumptuous Tomato, Basil, and Chicken Spaghetti. We've upgraded the standard chicken Parmesan with chicken strips for faster cooking and also replaced whole cherry tomatoes with halved ones for a quicker sauce. A hint of grated carrot balances the tangy to...
4
30 min
TOTAL TIME
695
CALORIES
$3.61
PER SERVING
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Ingredients
MAIN
4 SERVINGS
1 tbsp olive oil
Directions
MAIN
10 min
PREP TIME
20 min
COOK TIME
30 min
TOTAL TIME
1
Boil the pasta as per the package instructions. Once cooked, drain and set aside.
2
While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat.
3
Season the chicken strips with salt and pepper, add them to the skillet and cook for 2 to 3 minutes on each side, until golden brown. Remove the pan from the heat and set the chicken aside.
4
Lower the heat to medium and add halved cherry tomatoes, dry white wine, half of the basil, and grated carrot to the skillet, stirring to combine.
5
Allow the sauce to simmer for 10 minutes, ensuring the tomatoes have broken down and sauce has slightly thickened.
6
Remove the pan from the heat and stir in mozzarella balls, half of the grated Parmesan cheese, and the cooked spaghetti, mixing thoroughly to coat the pasta.
7
Divide the pasta into four servings, then top evenly with the cooked chicken.
8
Garnish each serving with the remaining thinly sliced fresh basil and sprinkle with the remaining Parmesan cheese before serving.
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Health Info
Macros
52g
CARBS
29g
FAT
54g
PROTEIN
Allowed on these diets
MEDITERRANEAN
Contains these allergens
MILK
WHEAT
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Frequently Asked Questions
How to perfectly pair spaghetti with the right sauce?
How do I prevent my spaghetti pasta from sticking together?
What's the best way to cook spaghetti to al dente?
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How much salt should I add to pasta cooking water?
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