Sundried Tomato–Chicken Spaghetti
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Judy Kim
Give typical spaghetti a punch of intense tomato flavor.
Ingredients
kosher salt
1 lb. spaghetti
1 lb. boneless chicken breast
extra-virgin olive oil
Freshly ground black pepper
1 Garlic clove, minced
1 large heirloom tomato, chopped into 1/2" pieces
1/2 c. sundried tomatoes
1/2 c. heavy cream
1/2 c. grated Parmesan, plus more for garnish
1/2 c. chopped fresh basil, plus more for garnish
Instructions
Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package instructions. Reserve 1 cup pasta water, then drain pasta.
Meanwhile, preheat a grill pan over medium-high heat. In a medium bowl, drizzle chicken with olive oil and season with salt and pepper. Grill chicken until juices run clear, 5 to 7 minutes on each side. Transfer to a plate and loosely cover with foil.
In a large skillet over medium heat add 2 tablespoons olive oil and garlic; sauté for 3 minutes until garlic is softened. Add all tomatoes and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir with a wooden spoon over medium-high heat for 5 minutes. Stir in heavy cream and Parmesan. Toss spaghetti and basil with sauce.
Serve pasta on a large platter. Garnish with more Parmesan and basil.
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