Summer Chicken & Basil Pasta
4 Tbsp. Butter (I used I can't believe it's not butter spread)
1 lb thinly sliced boneless, skinless chicken breast halves (I used chicken tenderloins and cut them up into bite size pieces)
2 cloves garlic, chopped
2 cups cherry tomatoes, halved
1 can (14.5 oz) fat free reduced sodium chicken broth
1/4 cup fresh basil (I didn't have this so I used chopped spinach instead)
8 oz whole grain spaghetti, cooked and drained
1/4 cup grated parmesan cheese
Melt 2 Tbsp. spread in nonstick skillet over medium heat; cook chicken, stirring occasionally, until chicken is thoroughly cooked. Set chicken aside. Melt remaining spread over medium heat and cook garlic 30 seconds. Cook tomatoes, stirring frequently, 2 minutes. Add broth; bring to boil over medium- high heat. Cook, stirring frequently, 2 minutes. Stir in chicken, basil (or spinach) and cooked spaghetti; heat through. Sprinkle with fresh Parm cheese. (serves 4)
This is a new staple in our house and the left overs are even better!
6 comments:
I cannot wait to make this! Thanks!
I cannot wait to make this! Thanks!
I cannot wait to make this! Thanks!
Denise, I'm glad you're so excited about it but you only have to tell me once! :)
I am laughing!!! I am going to give this a try becuase I planted herbs this year and need to cut back my basil and needed a good basil recipe.
I just made this for lunch today. Everyone loved it. Even the children. I added about 3 hand fulls of spinach to the broth right at the end of boiling it. Yummy over wholegrain egg noodles!
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