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Pasta with Pan-Roasted Tomato Sauce and Chicken
Recipes
Pasta with Pan-Roasted Tomato Sauce and Chicken
4 servings
30 minutes total

Ingredients

  • 6 cloves garlic
  • ¼ cup olive oil
  • 20 oz grape tomatoes
  • 8 oz whole wheat spaghetti pasta
  • 12 oz fully cooked grilled chicken breast strips
  • 0.75 fresh basil, divided
  • ¼ teaspoon dried thyme
  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon crushed red pepper (optional)
  • 4 oz ricotta cheese

Steps

    1. Bring water to a boil for pasta. Smash garlic.
    2. Heat oil in large sauté pan on medium 2–3 minutes. Stir in garlic. Cook 1 minute, then stir in tomatoes. Cook 10–15 minutes, stirring occasionally, until tomatoes begin to break down.
    3. Meanwhile, cook and drain pasta following package instructions. Heat chicken following package instructions.
    4. Tear basil (½ cup). Stir thyme, salt, black pepper, red pepper (if using), and ¼ cup basil into tomato mixture. Add pasta; toss to coat. Place pasta on serving platter. Top with chicken, dollop with ricotta, and sprinkle with remaining ¼ cup basil. Serve.

Amount per ¼ recipe serving: Calories 530, Total Fat 22g, Sat Fat 4.5g, Trans Fat 0g, Chol 70mg, Sodium 900mg, Total Carb 61g, Fiber 8g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 35g, Vitamin D 0%, Calc 8%, Iron 20%, Potassium 4%