Spaghetti with Cherry Tomatoes, Marinated Chicken Breast and Pesto
Eating pasta is not only a great way to get more vegetables in your diet, but also a way to add whole grains. Studies show that eating whole grains instead of refined grains lowers the risk of many chronic diseases. In this recipe, whole grain spaghetti stands up to the bright flavors of pesto,...
Active time
20 minutes + 2 hoursYield
6 ServingsNutrition
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Ingredients
1 chicken breast, cut in half lengthwise and pounded flat to about ½ to ¾ inch thick
4 tablespoons extra virgin olive oil, divided
4 garlic cloves, minced and divided
Salt and black pepper to taste
4 sprigs fresh thyme, divided
2 cups broccoli florets
1 pint cherry tomatoes, halved
1 cup pesto sauce
14 ounces whole grain spaghetti
Instructions
- Combine the chicken breast with 2 garlic cloves, 2 tablespoons of olive oil, salt, black pepper, and 2 sprigs of thyme in a small bowl and marinate for about 2 hours.
- Bring a large pot of water to a boil for the pasta.
- In a skillet over medium heat, sauté the remaining garlic in the remaining olive oil. Just before the garlic turns yellow, after about 1 minute, add the broccoli florets and sauté for about 3 minutes.
- Add the cherry tomatoes and sauté for 2 more minutes. Season with salt and pepper to taste.
- Meanwhile, grill the marinated chicken breast over high heat, about 3 to 5 minutes on each side. Let it rest on a plate.
- Cook the pasta according to the package directions, drain, and toss with vegetables and pesto sauce. Slice the chicken breast and place on top. Garnish with remaining thyme leaves.
Recipe and photo courtesy of Barilla.
Nutrition
Calories: 330Total Fat: 28g
Saturated Fat: 5g
Sodium: 290mg
Carbohydrate: 58g
Fiber: 8g
Protein: 24g
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