(There's chicken in there, I swear!!)
Do all of the dinner recipes I post involve pasta? Seems like it, huh?! I guess I have a type haha. I don't think I could ever do a low- or no-carb diet because I seriously need it ;) Jeff even bought me a pasta drying rack for my birthday so we can up our pasta-making game. Or rather so that next time we make pasta, I don't make him take his shirts off of the hangers so I can use them for hanging pasta ;)
I came across this recipe on Pinterest from Pinch of Yum and had to give it a try because, well, pasta, and loved it. It tastes so fresh and brings back dreams of summer, so of course it's a winner in my book. We do a lot of sausage in this house which is not the healthiest, so I love that this recipe uses chicken instead.
I made a couple of modifications to the recipe, so here's my version:
Garlic Basil Pasta & Chicken
16oz spaghetti noodles
3 TB olive oil, divided
4 boneless skinless chicken thighs
Salt & pepper
1 28oz can diced tomatoes
3 cloves of garlic, minced
1 handful fresh basil, cut into strips
1/4 cup salted butter
Parmesan cheese for topping
Bring a large, salted pot of water to boil. Cook noodles according to package and drain. Toss with 1 TB olive oil and set aside.
While cooking the pasta, rinse chicken and pat dry. Place between two sheets of plastic wrap and pound (or use rolling pin) to flatten to an even thickness, about 1 inch. Season both sides with salt and pepper to taste. Heat 2 TB olive oil over medium-high heat in a large, heavy bottomed pan. Add the chicken and cook 3-5 minutes per side, until chicken is cooked through. Set aside.
Reduce heat to medium, let the oil cool for a few minutes, and then add tomatoes. Cook, stirring occasionally, until the tomatoes start to thicken into a sauce-like consistency. Stir in garlic and butter until butter is fully melted. Add chicken back to sauce and cook for an additional two minutes. Remove from heat and stir in the basil.
To serve, top spaghetti with chicken and sauce, and add some parmesan. Enjoy!
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